Shrimp 'n' Scallops Tropical Salad |
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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 2 |
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A fruity dressing zip drapes this zippy salad from Jackie Pressinger of Stuart, Florida. Served on a bed of greens, the scrumptious combination of grilled seafood, veggies and macadamia nuts is the perfect way to celebrate a special summer occasion. Ingredients:
2 tablespoons diced peeled mango |
1 tablespoon diced fresh pineapple |
1-1/2 teaspoons mango chutney |
1-1/2 teaspoons olive oil |
1 teaspoon rice vinegar |
3/4 teaspoon lime juice |
dash salt |
dash crushed red pepper flakes |
3 cups torn bibb or boston lettuce |
1 cup chopped peeled cucumber |
1/2 medium ripe avocado, peeled and sliced |
2 tablespoons coarsely chopped macadamia nuts, toasted |
1 tablespoon finely chopped red onion |
1 tablespoon minced fresh cilantro |
2 tablespoons canola oil |
1-1/2 teaspoons caribbean jerk seasoning |
6 uncooked large shrimp, peeled and deveined |
6 sea scallops, halved |
Directions:
1. Place the first eight ingredients in a blender. Cover and process until blended; set aside. Divide the lettuce, cucumber, avocado, nuts, onion and cilantro between two serving plates.
2. In a small bowl, combine oil and jerk seasoning. Thread shrimp and scallops onto two metal or soaked wooden skewers; brush with oil mixture.
3. Grill, covered, over medium heat for 2-3 minutes on each side or until shrimp turn pink and scallops are firm and opaque. Place on salads; drizzle with dressing. Yield: 2 servings.
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