Sauteed Shrimp Salad with Endive & Asparagus

Yield:

about 7-3/4 gal. or 50 servings, 2-1/2 cups each

Ingredients

Ingredients	Weights	Measures
uncooked shrimp, peeled, deveined	5 lb. + 5 oz. 8-1/2 oz.	3-3/4 qt. 1-1/2 cups
Salt and pepper	- -	to taste to taste
olive oil	5 oz. -	2/3 cup 1 Tbsp.
golden beets, roasted, julienne cut	5 lb. 8 oz.	1 gal. 1-1/2 cups
asparagus spears, trimmed, blanched	3 lb. + 12 oz. 6 oz.	- -
red onions, small dice	7-1/2 oz. 1 oz.	2-1/2 cups 1/4 cup
Gala apples, julienne cut	2 lb. + 8 oz. 4 oz.	3 qt. 1-1/4 cups
Bosc pears, julienne cut	2 lb. + 8 oz. 4 oz.	3 qt. 1-1/4 cups
strawberries, quartered	3 lb. 5 oz.	2-1/2 qt. 1 cup
navel oranges, segmented	5 lb. + 5 oz. 8-1/2 oz.	5 cups 1/2 cup
Belgian endive, julienne cut	2 lb. + 8 oz. 4 oz.	- -
fresh mint leaves, chopped	3 oz. -	1-3/4 cups 1/4 cup
lemon zest	- -	3-1/2 Tbsp. 1 tsp.
fresh lemon juice	5 oz. -	2/3 cup 1 Tbsp.
Salt and pepper	- -	to taste to taste
frisee	3 lb. + 12 oz. 6 oz.	3 qt. + 1/2 cup 1-1/4 qt.
KRAFT Balsamic Vinaigrette Dressing, divided	3 lb. + 12 oz. 6 oz.	1-1/2 qt. + 2/3 cup 2/3 cup
glazed walnuts	1 lb. 1-1/2 oz.	3 cups 1/3 cup
goat cheese crumbles	15 oz. 2 oz.	2-1/2 cups 1/3 cup

Directions

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.