Spicy Shrimp Salad
Yield: 24 servings, about 2-1/2 cups each
Ingredients   Weights   Measures
 uncooked large shrimp (21 to 30 count), peeled, deveined    5 lb. + 4 oz.    120 each
 DURKEE Hot Sauce, divided    2 lb. + 4 oz.    4-1/2 cups
 plum tomatoes, halved    4 lb.    24 each
 frisee lettuce    1 lb. + 14 oz.    1-1/2 gal.
 spring lettuce mix    12 oz.    1-1/2 gal.
 KRAFT Blue Cheese Dressing    1 lb. + 8 oz.    3 cups
 red onions, slivered    6 oz.    -
 yellow peppers, finely diced    6 oz.    -
MARINATE shrimp in 3 cups of the hot sauce (or in 2 Tbsp. of the hot sauce for trial recipe) 10 min.; drain. Grill shrimp on medium-high heat 2 to 3 min. on each side or until shrimp turn pink. Meanwhile, grill tomatoes on medium-high heat 1 min. on each side or until slightly softened. Toss shrimp with remaining 1-1/2 cups hot sauce (or with remaining 1 Tbsp. hot sauce for trial recipe).
FOR each serving: Place 1 cup each frisee and spring lettuce mix on serving plate. Surround lettuce with 2 tomato halves and 5 shrimp. Top with 2 Tbsp. dressing and 1/4 oz. each onions and peppers.
Jazz It Up
Sprinkle each serving with 1 Tbsp. crumbled blue cheese.
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