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Shrimp Salad View Larger

Shrimp Salad

Cantaloupe and shrimp — a winning Stonewall combination

Ingredients:

  • 1 can water chestnuts, large dice
  • 1 can bamboo shoots, sliced
  • 5 scallions, sliced on the diagonal
  • 1/2 cup sweet red pepper, diced
  • 1/4 cup chopped cilantro, rough cut and packed in measuring cup
  • 1 jar Stonewall Kitchen Curried Mango Grille Sauce
  • 1/2 pound medium-large shrimp, peeled and deveined
  • 1/2 teaspoon Stonewall Kitchen Maine Seafood Rub
  • 2 cantaloupes, sliced in half and seeds removed
  • Salt and pepper to taste

Directions:

  1. Peel and devein shrimp. Coat with Maine Seafood Rub, then skewer.
  2. Toss the chopped and diced vegetables in cilantro and Curried Mango Grille Sauce. Add salt and pepper to taste. Set aside.
  3. Cut 1/4-inch slice from bottom of each melon half to stabilize.
  4. Grill skewered shrimp 3-4 minutes per side.
  5. Grill cantaloupe, flesh side down, approximately 6-8 minutes.
  6. Remove shrimp from skewers, and add to salad.
  7. Toss and spoon evenly into each melon.

QTY

In Stock

Curried Mango Grille Sauce
Curried Mango Grille Sauce Item: 131105 $7.95

QTY

available to purchase December 07, 2014.

Maine Seafood Rub
Maine Seafood Rub Item: 210310 $7.50