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Shrimp 'n' Scallops Tropical Salad

 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 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,
  • nuts, onion and cilantro between two serving plates.

2 of 2

Shrimp 'n' Scallops Tropical Salad (continued)

Directions (continued)

  • 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.
Nutritional 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.