I have gone to Applebee’s for their lunch special, All-You-Can-Eat-Soup-And-Salad. Tomato Basil Soup, French Onion Soup and ALWAYS the Grilled Shrimp and Spinach Salad. I have never been tempted by any of the other salads (and they have fried chicken on some of them). I just love this salad. In his Restaurant Recipes 3, Todd Wilbur gave me the power to make my own. I must confess that I have always used cooked shrimp and tried to warm it really quickly so as not to make it rubbery. I liked it okay, but I did get complaints; so for this blog, I decided I had to actually grill raw shrimp. I was willing to endure the de-veining, but then Someone went to the fresh seafood counter and got 24 already de-veined jumbo shrimp. (We only needed half as many jumbos as the number of medium shrimp the recipe called for so we will be gorging on these babies.) We will grill these right before serving the salad. Oh, and you can buy just this recipe here. I used 3 tablespoons agave for the sugar and only 3/8 cup olive oil and I used tomato pulp vinegar instead of red wine vinegar for the bacon viniagrette, but those are the only changes that could be made. We are looking at about 550 calories for each of the 4 salads we will make. (Ask me if I care.) This has pretty good nutrition totals too.
I actually used only 7 cups of spinach and we had BIG servings. Also, I just sprayed the shrimp with canola oil cooking spray before sprinkling with the spice mixture and it worked great but resulted in a revised calorie count of 470. (Hooray!) And it was so good and I am so full!
I had Philly Cheese Steak French Onion Soup from the freezer for lunch and it was very delicious. And here is what I got from my dear ones back from Japan. So much better than my Yatsuhashi.