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Bring this magnificent seafood salad to the table and no one will guess how quickly it came together.
Serves 4
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Ingredients:
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1 pkg
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(14.1 oz/400 g)
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M&M Garlic Shrimp, thawed
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1 pkg
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(10 oz/284 g)
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baby spinach
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1 cup
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(250 mL)
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sliced pickled baby beets
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1/3 cup
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(75 mL)
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grated carrot
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1/4 cup
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(50 mL)
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chopped chives
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2 tbsp
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(30 mL)
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each, lemon juice, liquid honey
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3 tbsp
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(45 mL)
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Dijon mustard
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2 tbsp
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(30 mL)
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poppy seeds
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1
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small clove garlic, crushed
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salt and pepper, to taste
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1/3 cup
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(75 mL)
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vegetable oil
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Preparation:
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Rinse M&M Garlic Shrimp and pat dry with paper towel. Brush shrimps with oil and grill, meat side up for 4-6 minutes. Turn shrimp over and continue grilling for 4-6 minutes or to an internal temperature of 158°F (70°C). On 4 large salad plates arrange spinach and beets. Arrange shirmps on top, sprinkle with carrots and chives.
Dressing: In small bowl mix together lemon juice, honey, poppy seeds and garlic; season with salt and pepper. Whisk in oil. Drizzle over salads.
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Tip(s):
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