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KEY WEST SALAD WITH SKEWERED SHRIMP

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Servings: 10

Ingredients:

  • 2 cups Italian dressing, commercially prepared
  • 3/4 cup Orange juice concentrate, frozen
  • 1/4 cup FRANK'S® RedHot® Original Cayenne Pepper Sauce
  • 1 cup Orange marmalade
  • 1/2 cup FRANK'S® RedHot® Original Cayenne Pepper Sauce
  • 1/2 cup CATTLEMEN'S® Kansas City Classic Barbecue Sauce
  • 40 each Jumbo shrimp, peeled, deveined, cooked, chilled
  • 20 each Thin wooden skewers, soaked in cold water
  • 2 1/2 lbs. Mixed salad greens
  • 5 cups Red and orange bell pepper blend, julienne
  • 2 1/2 cups Mandarin orange segments, drained
  • 2 1/2 cups Green onions, diagonal-sliced
  • as needed Red corn tortilla strips, deep-fried
  • 10 each Lime wedges

Directions:

  • 3. To assemble single serving, thread 4 shrimp on 2 skewers. Brush shrimp generously with glaze; run under salamander for 1 minute or until golden and bubbly. Remove.
  • 4. Portion 4 oz. salad mix on plate. Layer 1/2 cup bell peppers, 1/4 cup oranges and 1/4 cup onions over salad. Ladle 1/4 cup vinaigrette over salad. Layer 2 shrimp skewers over salad.
  • 5. Garnish salad with tortilla strips and 1 lime wedge.
  • 1. To make the cayenne citrus vinaigrette combine dressing, orange juice concentrate and RedHot in a bowl; whisk to blend. Reserve.
  • 2. To make the key west glaze combine RedHot and BBQ sauce in saucepan; stir over low heat until blended. Reserve.