Caribbean Seafood Salad
Ingredients
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Shrimp, peeled, raw, deveined, 5 cups -- 2.5 lb
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Vegetable oil, 2 tbsp. -- 1 fl.oz
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Papaya, medium diced, 5 cups -- 20 oz
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Pineapple, raw, all varieties, medium diced, 2-1/2 cups -- 9.5 oz
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Green bell pepper, medium diced, 2-1/2 cups -- 9.5 oz
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Scallions, thin sliced, 1-1/4 cup -- 4 oz
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Orange juice, raw, 2-1/2 cups -- 20 oz
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Lime juice, raw, 2-1/2 cups -- 20 oz
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Vegetable oil -- 10 fl.oz
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Minor's Seafood Base (No Added MSG)* Gluten Free 6 x 1 pound, 5 tbsp. -- 5 oz
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Caribbean jerk spice, 5 tbsp. -- 1.5 oz
Preparation
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1In medium skillet, heat 2 Tbsp. of oil over medium-high heat. Sauté shrimp until fully cooked. Remove from heat and set aside.
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2Combine shrimp with papaya, pineapple, green bell peppers, and scallions.
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3In a bowl combine orange juice, lime juice, oil, Seafood Base, and Caribbean jerk spice. Mix well with a wire whisk.
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4Pour mixture over shrimp and vegetable mixture. Toss gently. Refrigerate 30 minutes. Hold chilled for service.
Tip:
For extra flavor, season shrimp with Minor’s Seafood Base, salt and black pepper before cooking. Garnish with chopped cilantro. Serve on a bed of lettuce.
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