Grilled Shrimp Salad with Sesame Ginger Vinaigrette

Ingredients and Weight: * 2 pounds (908 grams) large shrimp, peeled and deveined * 1 head (1 pound) romaine lettuce, washed and torn into bite-sized pieces * 1/2 cup (50 grams) red onion, thinly sliced * 1/2 cup (50 grams) bell pepper (any color), thinly sliced * 1 cup (120 grams) sugar snap peas, trimmed and halved * 1/2 cup (60 grams) edamame, shelled * 1/4 cup (30 grams) chopped fresh cilantro

Preparation Time: * 20 minutes

Cooking Time: * 10 minutes

Difficulty Level: * 2 (Easy)

Preparation Method Steps: 1. Preheat a grill or grill pan over medium-high heat. 2. Season the shrimp with salt and pepper. Grill the shrimp for 2-3 minutes per side, or until cooked through. 3. In a large bowl, combine the lettuce, onion, bell pepper, sugar snap peas, edamame, and cilantro. 4. Make the vinaigrette by whisking together the soy sauce, rice vinegar, sesame oil, ginger, and garlic. 5. Toss the salad with the vinaigrette and grilled shrimp.

Nutritional Information (per serving): * Calories: 250 * Fat: 10 grams * Carbohydrates: 25 grams * Protein: 25 grams * Fiber: 5 grams

Dish Characteristics: * Light and refreshing * Colorful and vibrant * Crunchy and flavorful * Perfect for a summer meal or light lunch

User Comments:

• "This salad is absolutely delicious! The shrimp is perfectly grilled and the vinaigrette is so flavorful."
• "I love the combination of crunchy vegetables and grilled shrimp. It's a perfect balance of flavors."
• "This salad is so easy to make and it's always a hit with my guests."
• "I would highly recommend this salad to anyone looking for a healthy and delicious meal."
• "This salad is a great way to use up leftover shrimp. It's also a great make-ahead meal for busy weeknights."

Special Precautions and Tips:

• Be sure to cook the shrimp until they are opaque and firm. Do not overcook, as they will become rubbery.
• If you don't have a grill, you can cook the shrimp in a skillet over medium heat.
• This salad is best served immediately. However, you can store it in the refrigerator for up to 2 days.