Grilled Shrimp Salad with Raspberry Vinaigrette

NEED:

PAM or other Grilling Spray
4 ounces fresh snow peas, trimmed (4 oz = about 1 cup)
1 pound large (21/30 count) shrimp, peeled and deveined
Butter No-Stick Cooking Spray
1/2 teaspoon lemon pepper seasoning
1 bag (6 oz each) torn salad greens
4 ounces sliced fresh mushrooms (4 oz = about 1 cup)
1 can (11 oz each) mandarin oranges, drained
1/2 cup fat free raspberry vinaigrette dressing

Spray cold grill, grilling utensils and 4 skewers with grilling spray. Preheat grill to medium heat. Meanwhile, add snow peas to boiling water; cook 1 to 2 minutes, or until crisp-tender. Drain. Place in medium bowl filled with ice water; set aside.

Place shrimp in separate medium bowl. Spray evenly with cooking spray; sprinkle with seasoning. Thread onto prepared skewers.

Grill 3 to 4 minutes on each side, or until shrimp turn pink. Remove shrimp from skewers; cover to keep warm.

Drain snow peas; place in large bowl. Add salad greens, mushrooms, oranges and dressing; toss lightly. Top with shrimp.

ENJOY!