<http://schema.org/recipeInstructions>
" If using bamboo skewers, soak skewers in water at least 30 minutes. Prepare outdoor grill for direct grilling on medium-high. In blender, puree cilantro, sour cream, mayonnaise, 2 tablespoons lemon juice, vinegar, 1/4 teaspoon salt, and 1/2 teaspoon freshly ground black pepper; set dressing aside. In large bowl, combine shrimp, oil, coriander, remaining 2 tablespoons lemon juice, 1/8 teaspoon salt, and 1/4 teaspoon freshly ground black pepper, tossing until well coated. Thread shrimp, 1/2 inch apart, on skewers. Grill 3 to 4 minutes or until shrimp just turn opaque, turning over once. Transfer to plate. In another large bowl, toss lettuce with half of dressing until well coated. Divide among 4 serving plates. In same bowl, toss tomatoes and apple with half of remaining dressing until well coated; place on lettuce with shrimp. Drizzle with remaining dressing."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a10888/shrimp-apple-tomato-salad-recipe-ghk0611/?src=shelter_footer>