Shrimp with island flair
Once reserved by many for special occasions, shrimp, a tasty source of protein, is becoming increasingly convenient and available.
During the biggest seafood-selling season of last year, shrimp was the number 1 seller in the seafood category across America.
To help make mealtimes special occasions, SeaPak has developed several recipes, including this Caribbean Coconut Shrimp Salad by Food Network celebrity and SeaPak partner Robin Miller. For more, see www.SeaPak.com.
1 (10-oz.) carton coconut shrimp
1 bag romaine lettuce, chopped
1 cucumber, chopped
1/4 C macadamia nuts, roughly chopped (if desired)
Juice of 2 limes (about 1/4 C)
2 T honey
1 tsp. red wine vinegar
1/4 tsp. olive oil
1 packet of orange sauce (included in carton)
Prepare shrimp according to package directions.
Place lettuce and chopped cucumber in a large bowl. In a small bowl, whisk together all ingredients in the dressing. Pour desired amount of dressing over lettuce and toss.
Place lettuce mixture on serving plates. Top with cooked coconut shrimp. Sprinkle with nuts as a garnish and serve. Makes 4 servings.