Total Time: 25 minutes Serves: 4
1. Preheat grill. In a small bowl, toss shrimp with 2 tablespoons oil, garlic and 1 tablespoon basil. Season with salt and pepper and set aside.
2. In a medium bowl, toss corn with vinegar and remaining basil and oil. Add watermelon and season with salt.
3. Grill shrimp over medium-high heat until pink and ends curl, 1-2 minutes per side. Divide burrata, shrimp and corn-watermelon salad among four plates. Season burrata with salt, drizzle with oil and serve.
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Serving Size: 1 recipe (462g) | ||
Recipe Makes: 1 | ||
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Calories: 489 | ||
Calories from Fat: 71 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.9g | 11 % | |
Saturated Fat 1.5g | 7 % | |
Monounsaturated Fat 1.1g | ||
Polyunsanturated Fat 3g | ||
Cholesterol 689.5mg | 212 % | |
Sodium 1835mg | 63 % | |
Potassium 861.8mg | 23 % | |
Total Carbohydrate 6g | 2 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 5.9g | ||
Protein 92.5g | 132 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 489
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