Request A Sample

Thank you for your interest in French's® Foodservice products! Please note that samples are only available to pre-qualified food service operators. If you are a food service operator you can expect to receive your samples within 5 business days. If you are not a qualified food service operator, we invite you to visit our French's® retail website at for exciting offers, recipes and coupons.

I'd like to request a sample of:
(Please note that a maximum of 5 samples will be sent)

Choose Product


Select up to 5. Sizes indicated are sample sizes only – go to brand pages for full product offerings.

Frank's® RedHot®



I would like to receive more information about products and offers from French's Food Services.



Please rate this recipe using the stars above

Servings: 10


  • 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


  • 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.