The next day, I used the remaining shrimp by slinging them on a couple kabobs and throwing them on the grill. I seasoned those with salt, pepper, garlic powder and smoked paprika and cooked them on the grill a couple minutes on each side. While they were grilling, I threw together a Greek-style salad with fat free feta, kalamata olives, the same olive-oil dressing, onions and cucumbers. I topped the salad with the shrimp, shaved parmesan and a few Goldfish crackers for croutons because I'm a giant 5 year old. It was big and bright and a perfect summer lunch. Shrimp is awesome because it takes almost no time to prepare and allows you to have a break from chicken and vegetables when you're trying to eat healthy.
Have a good week everyone!