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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. uncooked large shrimp
- 1 eggplant (medium, sliced lengthwise into thin wedges)
- 1 lb. asparagus
- 1 zucchini (large, or yellow squash, sliced lengthwise into thin wedges)
- 1 head Boston lettuce (torn into bite-size pieces)
- 1/2 cup grated Parmesan cheese
- 40 salad (spritzes wish-bone, spritzers balsamic breeze vinaigrette dressing)
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Directions
- Grill shrimp and vegetables until shrimp turn pink and vegetables are tender. Remove to bowl and spritz 20 times with Wish-Bone® Salad Spritzers® Balsamic Breeze® Vinaigrette Dressing.
- Arrange lettuce on serving platter and top with vegetables. Arrange shrimp on top. Garnish with cheese curls. Just before serving spritz with remaining Dressing.
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