• march
march
Coconut Shrimp Salad
Ingredients
Calypso Coconut Shrimp Baby Greens Orange Sections Diced Red Peppers Sliced Red Peppers Diced Avocado Mango Chutney Dippin' Sauce Salad Oil Curry Powder
Process
OVEN: Toss baby greens with orange sections, diced red peppers, sliced red peppers and diced avocado. For dressing, combine enclosed Mango Chutney Dippin' Sauce with 1 tablespoon salad oil and curry powder to taste. Top salad with prepared Calypso Coconut Shrimp, drizzle with dressing and sprinkle with toasted almonds. Serve immediately. GRILL: Prepare salad and dressing as described above. Place shrimp in a single layer on a foil pan, cover grill and cook over medium heat for 15 minutes or until coating is crunchy. Top salad with shrimp, drizzle with dressing and sprinkle with toasted almonds. Serve immediately. Makes 2 servings