It may say September on the calendar, but it's still pretty hot in Central Texas. Most nights a fast, healthy dinner is exactly what we want. This salad delivers on both counts...and it's full of flavor. My Island Breeze Shrimp Salad is like a tropical vacation...for a fraction of the cost! It's full of flavors and textures, and it's light on calories and fat. If you have a favorite Asian salad dressing recipe, feel free to use that. This was a fuss-free meal, so I went with a bottled dressing that we enjoy.
Island Breeze Shrimp Salad
a Weekend Gourmet Original
Step 1: Marinate 1 lb. jumbo shrimp in your favorite Asian marinade for at least 30 minutes. I used Trader Joe's Island Soyaki...but a mixture of soy sauce, citrus juice, ginger, garlic, and sesame oil would approximate the flavor. Thread the shrimp on two skewers and sear then in a hot non-stick pan in a bit of olive oil until cooked on both sides.
Step 2: Add 5 cups red leaf lettuce to a large bowl. Toss with your favorite Asian salad dressing...I used Wishbone Light Asian with Sesame & Ginger Vinaigrette. Arrange half of the dressed lettuce on two dinner plates.
Step 3: Arrange the following ingredients on top of the salad greens: diced pineapple, diced mango, chopped strawberries, feta cheese, chopped macadamia nuts, and crispy wonton strips that I found in the Produce aisle at the local grocery. Drizzle a bit more of your dressing on top of each salad just before serving.