Holiday Recipes: Caribbean Shrimp Salad

Serves 4 to 6

Ingredients

Caribbean Shrimp Salad

1 pound of frozen or fresh shrimp, deveined and cleaned

4 tablespoons of balsamic vinaigrette

2 whole plantains (also known as Jamaican bananas)

6 roma tomatoes

1 ½ Spanish red onion

1 bag of Caesar seasoned croutons

1 5oz. bag of Good Sense orange cranberry almondine (the product may contain raisins, honey toasted almonds, cranberries, and a good source of Beta Carotene)

1 navel orange

1 bag or pound of fresh spinach

2 16oz. bottles of Caesar dressing

Directions

1. Stove top range should be set at medium, place an even amount of canola or regular oil to cooking pan, place skinned plantain in pan. Plantain can be sliced down the middle or in quarters. Turn plantains over several times until golden brown – cooking time will be 5 to 7 minutes. Remove plantain from cooking pan, place on paper towels to drain off excess oil.

2. Stove top range should be set at low heat. Spray cooking pan with Pam or canola oil non-stick spray, let pan heat for 2 minutes, and add shrimp to cooking pan. Shrimp should be sautéed for 6 to 10 minutes, squeeze 1 ½ of navel orange juice over shrimp, turn or lift pan repeatedly to ensure even cooking of juices.

3. Place clean and rinsed off fresh spinach in large salad bowl, add 1 tablespoon of balsamic vinaigrette to spinach leaves – saturate and stir in vinaigrette.

4. Add sliced roma tomatoes, Spanish onion, shrimp, top off with a small handful of cranberry almondine. Add desired amount of Caesar dressing, do not overwhelm with too much of the dressing due to the balsamic vinaigrette that has been added.

5. Top off Caribbean Shrimp Salad with Caesar or seasoned croutons. Place the plantain on a side dish along with two thin slices of navel oranges. While enjoying the appetizing salad, the navel orange can be squeezed on the plantain to give your taste buds an ultimate tantalizing sensation.  

Photo Credit: Yomi Yomi -- 2007, September -- Wikimedia Creative 2.0 Commons