Sunday, December 31, 2006

Shrimp Mango Razzmataz Salad!

"Like I was saying, shrimp is the fruit of the sea....You can barbecue it, boil it, broil it, bake it, sauté it....There's shrimp kabobs, shrimp creole, shrimp gumbo, pan fried, deep fried, stir fried, pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger and a shrimp sandwich."---Bubba in Forrest Gump
Picture Credit to Shrimp News International

Snapple's Party-Size Shrimp Mango Razzmataz Salad


Shrimp—two large bags/4 pounds large peeled boiled shrimp
Mango—4-5 peeled and cut up
Jicama---one very large, peeled and cut up (looks like a round potato)
Red onion—about half minced; don’t overdo this
Dried Cranberries—1/2-1 cup (orange flavored ones are good)
Fresh red peppers—two large cut up
Several stalks of chopped celery

Limejuice—fresh, about 3-4 large limes
Pineapple—one fresh cut up
Large box of tiny “grape shaped” tomatoes
2 large cans mandarin oranges, drained
Fresh cilantro minced—to taste; use enough, but don’t overdo it
McCormick Brand Seasoned Pepper Blend


Squirt on lime juice from fresh limes to taste. Perhaps about 4 limes

Mix a dressing of 1/3 parts Heinz Premium Chili sauce and 2/3 parts Caroline’s Sweet Razzmataz Dressing (raspberry and lime dressing). Don’t overdo the dressing because you already have strong flavors. Only put dressing and shrimp on individual salads as they are served so the salad won’t be spoiled if you don’t eat it all in one meal.

Other possibilities:

Barbeque shrimp
Garnish of raspberries on top

Internet Cooking Sites


Blogger Mamta Balani said...

superb blog.

1:27 PM  

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