Spicy Shrimp Salad
Yield: 50 (13-oz.) Servings
Ingredients   Weights   Measures
 Cleaned medium shrimp (21 to 25 count)    7 lb. + 13 oz.    300 each
 DURKEE Hot Sauce, divided    6 lb. + 4 oz.    3 qt. + 1/2 cup
 Torn mixed salad greens    9 lb. + 6 oz.    6-1/4 gal.
 Red bell peppers, cut into julienne strips    1 lb. + 9 oz.    3 qt. + 1/2 cup
 red onions, thinly sliced, separated into rings    1 lb. + 9 oz.    3 qt. + 1/2 cup
 pitted ripe olives, drained    1 lb. + 9 oz.    3 qt. + 1/2 cup
 Hard-cooked eggs, halved    6 lb. + 4 oz.    50 each
 KRAFT Ranch Dressing    6 lb. + 4 oz.    3 qt. + 1/2 cup
PLACE shrimp on skewers. Arrange in shallow dish. Pour 1/2 of the hot sauce over shrimp. Marinate in refrigerator at least 2 hours. Remove shrimp from marinade; discard marinade.
GRILL shrimp 2 to 3 minutes on each side or until shrimp turn pink.
FOR each serving: Toss 2 cups salad greens, 1/4 cup peppers, 1/4 cup onions, 1/4 cup olives and 1 egg with 1/4 cup dressing. Place on serving plate; top with 6 shrimp. Drizzle with 2 Tbsp. hot sauce.
TIP
Use fried shrimp instead of the grilled skewered shrimp. Fry shrimp until golden brown; toss with 1/2 of the hot sauce. Assemble salads as directed.
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