Shrimp 'n' Scallops Tropical Salad Recipe photo by Taste of Home
Shrimp ‘n’ Scallops Tropical Salad
TOTAL TIME: Prep: 35 min. Cook: 5 min.
YIELD: 2 servings.
A fruity dressing zip drapes this zippy salad. 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.
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
-
1.
Place the first 8 ingredients in a blender. Cover and process until blended. Divide the lettuce, cucumber, avocado, nuts, onion and cilantro between 2 serving plates.
-
2.
In a small bowl, combine oil and jerk seasoning. Thread shrimp and scallops onto 2 metal or soaked wooden skewers; brush with oil mixture.
-
3.
Grill skewers, covered, over medium heat until shrimp turn pink and scallops are firm and opaque, 2-3 minutes on each side. Place on salads; drizzle with dressing.
Nutrition Facts
1 salad: 413 calories, 32g fat (4g saturated fat), 96mg cholesterol, 523mg sodium, 16g carbohydrate (6g sugars, 5g fiber), 19g protein.
© 2024 RDA Enthusiast Brands, LLC