Sauteed Shrimp Salad with Endive & Asparagus
Yield: about 7-3/4 gal. or 50 servings, 2-1/2 cups each
Ingredients   Weights   Measures
 uncooked shrimp, peeled, deveined    5 lb. + 5 oz.    3-3/4 qt.
 salt and pepper    -    to taste
 olive oil    5 oz.    2/3 cup
 golden beets, roasted, julienne cut    5 lb.    1 gal.
 asparagus spears, trimmed, blanched    3 lb. + 12 oz.    -
 red onions, small dice    7-1/2 oz.    2-1/2 cups
 Gala apples, julienne cut    2 lb. + 8 oz.    3 qt.
 Bosc pears, julienne cut    2 lb. + 8 oz.    3 qt.
 strawberries, quartered    3 lb.    2-1/2 qt.
 navel oranges, segmented    5 lb. + 5 oz.    5 cups
 Belgian endive, julienne cut    2 lb. + 8 oz.    -
 fresh mint leaves, chopped    3 oz.    1-3/4 cups
 lemon zest    -    3-1/2 Tbsp.
 fresh lemon juice    5 oz.    2/3 cup
 salt and pepper    -    to taste
 frisee    3 lb. + 12 oz.    3 qt. + 1/2 cup
 KRAFT Balsamic Vinaigrette Dressing, divided    3 lb. + 12 oz.    1-1/2 qt. + 2/3 cup
 glazed walnuts    1 lb.    3 cups
 goat cheese crumbles    15 oz.    2-1/2 cups
SEASON shrimp with salt and pepper. Saute in hot oil on medium-high heat until shrimp turn pink. Cut shrimp lengthwise in half; place in large bowl.
ADD vegetables, fruit, endive, mint, lemon zest, juice, salt and pepper. Refrigerate several hours.
FOR each serving: Toss 1 cup frisee with 1 Tbsp. dressing; place on serving plate. Toss about 1-1/2 cups of the shrimp mixture with 1 Tbsp. of the remaining dressing; place over frisee. Top with about 1 Tbsp. each nuts and cheese.
Substitute
Substitute ricotta salata or feta cheese for the goat cheese.
Nutrition Information Per Serving:
Calories 340
Total fat 19 g
Saturated fat 3.5 g
Cholesterol 100 mg
Sodium 530 mg
Carbohydrate 29 g
Dietary fiber 7 g
Sugars 21 g
Protein 17 g
Vitamin A 35 %DV
Vitamin C 70 %DV
Calcium 10 %DV
Iron 20 %DV
K:56813v11