KEY WEST SALAD WITH SKEWERED SHRIMP

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

Procedures:

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.

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.