Shanthi Appelö is a registered dietitian and health and wellness spokesperson for Blue Cross Blue Shield of Michigan based in Detroit. Passionate about the science of nutrition and behavior, Shanthi has experience working in clinical nutrition, public health and teaching in the university setting. She earned her Master of Science in Public Health Nutrition from the University of Tennessee and has a research background in maternal and child health nutrition and public health, as well as a Certificate of Training in Obesity Interventions from the Commission on Dietetic Registration. In her free time, she enjoys experimenting in the kitchen, exploring the outdoors, working on art and spending time with family.
Shrimp and Apple Salad with Ginger Vinaigrette
Serving Amount
Ingredients
1 pound peeled, deveined raw shrimp
1⁄3 cup olive oil
1⁄4 cup lime juice
2 tbsp honey
3 garlic cloves, minced
1⁄4 tsp red pepper flakes
Salt and pepper to taste
Cilantro to taste
5 cup romaine lettuce, chopped
1 honeycrisp apple, thinly sliced
1⁄2 cup walnuts, chopped
1 cup cherry tomatoes, halved
3 green onions, chopped
Ginger vinaigrette from the store or this recipe
Instructions
Step 1
In a bowl, combine olive oil, lime juice, honey, garlic, red pepper flakes, salt, pepper and cilantro.
Step 2
Marinate shrimp for 30 minutes in a zipped bag or bowl.
Step 3
Spray the grates with oil. Grill shrimp over high heat for 3-4 minutes on each side, until fully cooked. Let cool and add to salad.
Step 4
In a large bowl, add all ingredients and toss with vinaigrette. Top with grilled shrimp.
