Print Options

Back to Shrimp 'n' Scallops Tropical Salad >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Wine

Shrimp 'n' Scallops Tropical Salad

A fruity dressing zip drapes this zippy salad from Jackie Pressinger of Stuart, Florida. Served on a bed of greens, the scrumptious combination of grilled seafood, veggies and macadamia nuts is the perfect way to celebrate a special summer occasion.

2 ServingsPrep: 35 min. Cook: 5 min.

Ingredients

2 tablespoons diced peeled mango
1 tablespoon diced fresh pineapple
1-1/2 teaspoons mango chutney
1-1/2 teaspoons olive oil
1 teaspoon rice vinegar
3/4 teaspoon lime juice
Dash salt
Dash crushed red pepper flakes
3 cups torn Bibb or Boston lettuce
1 cup chopped peeled cucumber
1/2 medium ripe California Avocado, peeled and sliced
2 tablespoons coarsely chopped macadamia nuts, toasted
1 tablespoon finely chopped red onion
1 tablespoon minced fresh cilantro
2 tablespoons canola oil
1-1/2 teaspoons Caribbean jerk seasoning
6 uncooked large shrimp, peeled and deveined
6 sea scallops, halved

Directions

Place the first eight ingredients in a blender. Cover and process
until blended; set aside. Divide the lettuce, cucumber, avocado,

2 of 2

Shrimp 'n' Scallops Tropical Salad (continued)

Directions (continued)

nuts, onion and cilantro between two serving plates.
In a small bowl, combine oil and jerk seasoning. Thread shrimp and
scallops onto two metal or soaked wooden skewers; brush with oil
mixture.
Grill, covered, over medium heat for 2-3 minutes on each side or
until shrimp turn pink and scallops are firm and opaque. Place on
salads; drizzle with dressing. Yield: 2 servings.

Nutrition Facts: 1 serving equals 413 calories, 32 g fat (4 g saturated fat), 96 mg cholesterol, 523 mg sodium, 16 g carbohydrate, 5 g fiber, 19 g protein.

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.