Here is a delicious shrimp and vegetable salad that can be served as a lunch or dinner entree presented by chef Keith Snow from Harvest Eating.

The ingredients and cooking techniques are simple as seen in Keith’s video.

This recipe uses olive oil when grilling the shrimp and in the salad dressing. Following our low fat nutrition guidelines, you can try to minimize the amount of oil used in the grilling process. You can also use a commercial oil free salad dressing. Or, you could use Bryanna Clark Grogan’s recipe for an oil substitute from her Almost No Fat Cookbook as a replacement for the olive oil in the salad dressing.

You could enjoy this recipe as Keith has presented it. Or, with these simple makeover techniques, it would conform more closely with our desired nutrition strategy.