Jerk Shrimp with Avocado and Roasted Corn
Ingredients (12 servings)
| Amount | Measure | Name |
|---|---|---|
| 60.00 | x | Shrimp , peeled, deveined |
| 0.50 | head | Iceberg lettuce , shaved |
| 0.25 | head | Lettuce, romaine , shaved |
| 0.25 | head | Red cabbage , shaved |
| 5.00 | x | Carrots , julienned |
| 2.00 | cup | Corn, yellow , roasted |
| 12.00 | oz | Avocados , 1/2 " dice |
| 2.00 | x | Bell pepper, red , roasted, julienned |
| 32.00 | floz | Knorr Ready-To-Use Jamaican Jerk Sauce 4 x 0.5 GA |
| VINAIGRETTE: | ||
| 3.00 | x | Citrus, lime , juiced |
| 1.00 | cup | Pineapple(1) juice |
| 2.00 | cup | Corn oil |
| 0.25 | cup | Sugar, granulated white , for vinaigrette |
| Kosher salt and black pepper to taste |
Preparation
1. In stainless steel bowl, use 3 cups of Knorr Jamaican Jerk sauce to marinate shrimp for 2 hours.
2. After 2 hours, remove shrimp from marinade and grill on lightly seasoned grill until just tender, then toss with remaining 1 cup of Knorr Jamaican Jerk sauce just to coat. Reserve to garnish salad.
3. In another stainless steel bowl, toss all remaining ingredients and coat well with seasonings and vinaigrette ingredients.
Place 3-4 oz. of salad mix in center of plate and place 5 shrimp around salad. Garnish dish with a drizzle of Knorr Jamaican Jerk sauce
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