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Spicy Shrimp Salad

 
Yield:
50 (13-oz.) Servings

Ingredients

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 black olives, drained 1 lb. + 9 oz. 3 qt. + 1/2 cup
Hard-cooked eggs, halved 6 lb. + 4 oz. 50 each
KRAFT Classic Ranch Dressing 6 lb. + 4 oz. 3 qt. + 1/2 cup

Directions

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.

Kraft Kitchens Tips

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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