| Amount | Measure | Name |
|---|---|---|
| ROASTED TRI COLOR PEPPER SALAD: | ||
| 1.00 | x | Bell pepper, green |
| 1.00 | x | Bell pepper, red |
| 1.00 | x | Bell pepper,yellow |
| 1.00 | floz | Olive oil |
| 2.00 | oz | Wish-Bone® Italian, 4/1 gallon jugs 4 x 1 GA |
| 0.30 | tsp | Garlic Powder |
| 1.00 | tsp | Italian Parsley , chopped |
| 1.00 | tsp | Basil(1) , chopped |
| 5.00 | oz | Basil oil |
| 10.00 | x | Parsley leaves, garnish |
| 15.00 | floz | HELLMANN'S ® REAL RED PEPPER BASIL SAUCE 2 / 1 2 x 1 GA , garnish |
| 10 Shrimp Cakes (See Recipe) |
Tri Pepper Salad:
1. Rub Peppers with Olive Oil, place on hot grill or open flame. Skin should blacken. Turn as needed. Remove, place in a plastic bag to steam peppers.
2. When cool, peel and seed. Slice into strips.
3. Combine with other ingredients. Set aside.
To Assemble:
1. Place ~1 1/2 oz. of pepper salad on plate. Place one shrimp cake leaning off to the side to the salad. Garnish with parsely leaf and drizzle with basil oil and Red Pepper Sandwich Sauce around plate.
