Marinated Shrimp Salad with Flatbread
Here’s the perfect idea for a hot summer lunch or dinner idea.
Ingredients
1 pound shrimp, de-veined, shelled and cooked (26-30 count)
2 cups Klondike Gourmet mini-potatoes, cooked
1/3 cup extra virgin olive oil
3 limes, juiced
4 large tomatoes, diced
1 1/2 cups cooked mixed beans
1 cup diced mozzarella cheese
1 cup diced salami
1 avocado, diced
1 head red lettuce, chopped
1 head green lettuce, chopped
1 small red onion, chopped
1 bag Rhodes Texas rolls, thawed
Salt and pepper to taste
Vegetable Spray
Instructions
1
Slice the Klondike Gourmet mini-medley potatoes in half once they are cooked.
2
Grill the shrimp (even if they are already cooked) and the mini potatoes being sure to get beautiful grill marks on them. Remove them from grill and let them cool completely before adding them to the marinade.
3
While the grilled shrimp and potatoes are cooling, add the extra virgin olive oil and the juice of three limes (about 1/3 cup) into a large bowl along with the diced tomatoes, cooked mixed beans, diced mozzarella cheese, diced salami and avocado. When the shrimp and mini-potatoes are cooled add them into the marinade mixture. Gently fold everything together to mix the marinade (dressing) together.
4
Preheat your oven and Flatten the thawed Rhodes Texas rolls and lay them on either a preheated pizza stone or on the grill until they are golden brown on both sides. I like to spray each side with vegetable spray before I put them on a pizza stone or on the grill.
5
Chop the red and green lettuce heads and divide it between 6 plates.
6
Spoon the marinaded shrimp mixture over the salad greens and serve with the prepared flat breads. Salt and pepper to taste, serve and enjoy!
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Chef BryanCooking with Chef BryanFood PornSalads IdeasShrimpSummer dinner IdeasSummer Salad Ideas
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