Vibrant, colorful and delicious to the last bite, this Shrimp Tango Salad lives up to its name. Sprinkle with fresh cilantro and slivered almonds and enjoy.
What You Need
Original recipe yields 8 servings
1-1/2 lb. uncooked large shrimp, peeled, deveined and butterflied
2 Tbsp. olive oil
2 tsp. GREY POUPON Dijon Mustard
1 tsp. HEINZ Distilled White Vinegar
1/4 tsp. crushed red pepper
2 cloves garlic, minced
1 red bell pepper, coarsely chopped
6 cups tightly packed torn mixed salad greens
1 lb. fresh asparagus spears, chopped, blanched
1/4 cup shredded carrot s
1/4 cup PLANTERS Slivered Almonds, toasted, finely chopped
1/4 cup chopped fresh cilantro
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Let's Make It
Add shrimp to large pan of boiling water; cook on medium-low heat 5 min. or until shrimp turn pink. Drain shrimp; place in non-metallic bowl.
Whisk next 5 ingredients until blended. Add to shrimp along with the chopped red peppers; mix lightly. Refrigerate 2 hours.
Cover large platter with salad greens; top with asparagus, carrots and shrimp mixture. Sprinkle with nuts and cilantro.
Blanching Fresh Asparagus
To blanch fresh asparagus, add the spears to a large pot of boiling water. Cook, uncovered, for 2 to 3 minutes. Drain, then immediately plunge the asparagus into a bowl of ice water to stop the cooking. When completely cool, drain and pat dry.
Prepare using a green bell pepper.
How to Butterfly the Shrimp
Use sharp knife to make shallow lengthwise cut in rounded side of each shrimp.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 7g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.