Grilled Shrimp on a Bed of Greens

Why I like this:

Arugula provides antioxidants, it may reduce inflammation, and it is high in Vitamin K which is good for bone health. Watercress is chock full of vitamins, including A (supports vision and cell division) and C (supports immune system and healthy collagen production). It also is a terrific source of calcium, potassium, and magnesium, all of which are important for bone health. Edamame is a good source of protein as well as soy. Soy from whole foods may reduce the risk of breast cancer and may lower total and LDL cholesterol. Beets may reduce inflammation. Shiitake mushrooms provide riboflavin and niacin, important B vitamins.

Grilled Shrimp on a Bed of Greens

Ingredients:

2 cups of arugula

1 /2 cup of watercress

1/4 — 1/2 cup of shelled edamame

1/4 cup of sliced cooked beets

1/4 cup of sliced shiitake mushrooms

1 /2 Tbsp. olive oil

6 raw medium-sized shrimp

balsamic glaze for drizzle

Steps:

1) Put the arugula and watercress in a salad bowl or on a plate.

2) Add the edamame.

3) Add the cooked beets (cook your own beets by boiling or roasting in the oven, or use storebought pre-cooked beets, such as Love Beets).

4) Add the mushroooms.

5) Preheat a gas grill to 350-400 degrees, put the shrimp on a skewer, brush with the olive oil, and grill over direct heat for approximately 5-7 minutes until the outside turns pink and the inside is white. Or, to cook on the stove, heat the olive oil in a frying pan over medium-high heat, add the shrimp in a single layer, cook for approximately 2-3 minutes, gently flip the shrimp and cook for another 1-2 minutes. Once cooled, lay the shrimp on top of the greens.

6) Drizzle with balsamic glaze.