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Grilled Shrimp Summer Starter

Kraftkraft-GRILLED_SHRIMP_SUMMER_STARTER02

INGREDIENTS

  • 60 uncooked large shrimp, peeled with tails left on, deveined
  • 375 mL (1½ cups) Pure KRAFT Refrigerated Raspberry Poppyseed Dressing, divided
  • 750 mL (3 cups) tomatoes, seeded, small dice
  • 375 mL (1½ cups) red onions, finely chopped
  • 50 mL (¼ cup) fresh mint leaves, torn
  • 1.5 kg seedless watermelon slices (3 cm thick), peels removed, cut into 4 cm squares
  • 96 English cucumber slices, thin

INSTRUCTIONS

Toss shrimp with 6 T (90 mL) dressing. Refrigerate 15 min. Grill until shrimp turn pink.

Combine tomatoes, onions, mint and remaining dressing. Cut each watermelon piece diagonally in half to form 2 triangles.

For each serving: Arrange cucumber slices, with slices slightly overlapping, in circle on serving plate. Top with 6 watermelon triangles, with long sides toward centre of plate. Place 5 shrimp, tails up, between watermelon pieces. Spoon tomato mixture onto centre of salad.

YIELD: 12 SERVINGS, 1 SALAD (305 g) EACH

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