Grilled Shrimp Milan Salad
Servings
1 16-oz. salad
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Ingredients
- 3½ oz. Brown Shrimp, peeled & deveined, tail-off, 16-20 count, thawed
- 5 oz. Markon Ready-Set-Serve Insalata Salad Blend
- 1 oz. Pepper Mill Balsamic Vinaigrette Dressing
- 1 oz. Gordon Choice Italian Roasted Red Peppers, julienned into thin strips
- 1 ct. Jumbo California Black Ripe Olives, quartered
- 1 oz. Markon Roma Tomatoes, seeded and thinly sliced
- 2 ct. Recipe: Cheddar Flatbread
- 1 oz. Gordon Choice Feta Cheese Crumbles
- 1 oz. Recipe: Pesto Mayonnaise
Recipe Preparation
1. Cook the shrimp on a char-grill 1½ to 2 minutes per side.
2. Place lettuce in a mixing bowl and drizzle with balsamic vinaigrette, mixing to evenly coat the lettuce.
3. Place the greens in a mound in the center of a dinner plate or pasta bowl.
4. Sprinkle red pepper and black olives over the salad.
5. Starting with the tomato slices together, spread them slightly out for a shingled appearance. Place them at the back edge of the salad.
6. Place the shrimp in 2 rows across the salad starting at 6 o’clock and ending at 12 o’clock. Place the flatbread pieces at 3 o’clock and 9 o’clock, with the ends pointing to the shrimp.
7. Place the feta at the top on the shrimp, and finish by drizzling the pesto mayo over the salad.
