From the Panhandle's home for good news and great mornings, Chef Bud Andersen's recipe for Caribbean Shrimp Salad.
Caribbean Shrimp Salad
8 each 16/20 shrimp, peeled and deveined
½ C pineapple chunks
½ C fresh Driscoll Strawberries
2 Tbspn McCormick Jerk seasoning
3 C fresh greens with romaine hearts
3 Tbspn extra virgin olive oil
3 Tbspn Golden Harvest Raspberry vinaigrette
1 Tblspn toasted slice almonds (optional)
Over a medium heat, warm the extra virgin olive oil. Add the McCormick jerk season and let marry in the oil.
Add the cleaned shrimp, sautÃ© until they begin to turn a pink color. Add pineapple chunks, juice and all. Continue to sautÃ©, tossing often as to coat the shrimp and pineapple chunks. Let sautÃ© for 2-3 minutes, where the pineapple begins to caramelize. Remove from heat. At this point, you can let shrimp and pineapple cool a bit, or even stick it in the refrigerator.
In a large bowl or plate, pile the fresh greens. Mix slice strawberries in the greens as well as around the outside of the greens. Arrange the pineapple chunks around the outside of the greens, and top with the sautÃ©ed jerk shrimp, as well as the drippings in the pan. Sprinkle with toasted almonds and top with Raspberry vinaigrette dressing for a wonderful, flavorful "proteins and greens" treat! A great way to beat the heat!