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Spicy Shrimp Salad

Spicy Shrimp Salad
 
Yield:
24 servings, about 2-1/2 cups each

Ingredients

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. -

Directions

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.

Kraft Kitchens Tips

Jazz It Up
Sprinkle each serving with 1 Tbsp. crumbled blue cheese.
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