¼ cup TSTE® Coastal Blend, divided
1 tsp TSTE® Habanero Sugar
¾ cup TSTE® Organic Extra Virgin Olive Oil
From the Grocer
¼ cup (½ stick) unsalted butter
12 oz pkg medium cooked shrimp
(tail-off, peeled, deveined, thawed if frozen)
10 oz pkg spring salad mix
1 avocado, sliced
½ cup baby carrots, cut into matchsticks
1 cucumber, diced
1 pt grape tomatoes, washed and halved
½ cup cooked fresh sweet corn (about 1 cob)
1 small red onion, sliced
¼ cup apple cider vinegar
IN a medium frying pan, melt the unsalted butter over low heat.
ADD shrimp and 2 TBS TSTE® Coastal Blend into the pan with the butter. Sauté on medium heat until shrimp are cooked through and the majority of the butter has been absorbed (approx 3-5 mins).
EMPTY spring mix into a large salad bowl. Layer with avocado, carrots, cucumber, grape tomatoes, sweet corn, onion, and then shrimp mixture.
MIX remaining TSTE® Coastal Blend, TSTE® Habanero Sugar, and apple cider vinegar. While vigorously whisking, drizzle in TSTE® Organic Extra Virgin Olive Oil. Pour over salad before serving.
Yield: 4 servings
Total Time: 30 mins
Prep: 20 mins
Cook: 10 mins