Ingredients
32 medium sized shrip (21/30)
1/4 pound thinly sliced proscuitto cut into 32 strips
2 tablespoons fig jam
1 mango, peeled, pit removed and cut into 1 inch chunks
1 avocado, peeled, pit removed and sliced
1 large red bell pepper, ribs and seeds removed and cut into strips
1 medium sized vidalia onion or red onion cut in half and thinly sliced into 1/2 rounds
6 cups arugula or other mixed greens
1/2 cup balsmic vinegar
1/4 orange juice
4 teaspoons fig balsamic vinegar (or other fruity vinegar)
1 cup fat free mozzerella cheese shredded
Preparation
If using wooden skewers soak in water for 30 minutes.
In a small saucepan combine 1/2 cup balsamic vinegar and orange juice and bring to a boil and reduce heat and simmer for 25 minutes until sauce is reduced by 1/2 and thick. Remove from heat and let cool slightly.
Meanwhile, in a small bowl heat fig jam in microwave until liquified (about 45-60 seconds). Alternately heat over medium heat on stove.
Wrap 1 strip of proscuitto around each shrimp and skewer onto pre-soaked wooden skewer or metal skewer. Each skewer should hold 4 proscuitto wrapped shrimp. Brush wrapped shrimp with liquified jam and set aside. Heat grill to medium heat and spray with non-stick spray.
Divide greens between 4 plates. Divide mango, avocado, red pepper and onion between 4 plates and arrange on top of greens. Drizzle each salad with 1 tablespoon reduced balsamic dressing.
Grill shrimp skewers for 2 minutes on each side until pink and proscuitto is crispy. Remove from heat and set aside, shrimp will continue to cook while resting. Place 2 skewers of shrimp on each salad, criss crossing them to make an X across salad. Top each salad with 1/4 fat free cheese and drizzle with 1 teaspoon fig balsamic vinegar.
Serve
