• Cooking Time:
  • Servings:
  • Preparation Time:


  • 2 tablespoons diced peeled mango
  • 1 tablespoon diced fresh pineapple
  • 1 1/2 teaspoon mango chutney
  • 1 1/2 teaspoons olive oil
  • 1 teaspoon rice vinegar
  • 3/4 teaspoon lime juice
  • Dash salt
  • Dash crushed red pepper flakes
  • 3 cups torn Bibb or Boston lettuce
  • 1 cup chopped peeled cucumber
  • 1/2 medium ripe avocado, peeled and sliced
  • 2 tablespoons coarsely chopped macadamia nuts, toasted
  • 1 tablespoon finely chopped red onion
  • 1 tablespoon minced fresh cilantro
  • 2 tablespoons canola oil
  • 1 1/2 teaspoons Caribbean jerk seasoning
  • 6 uncooked large shrimp, peeled and deveined
  • 6 sea scallops, halved


  • Place the first eight ingredients in a blender. Cover and process until blended; set aside. Divide the lettuce, cucumber, avocado, nuts, onion and cilantro between two serving plates. In a small bowl, combine oil and jerk seasoning. Thread shrimp and scallops on to two metal or soaked wooden skewers; brush with oil mixture.
  • Grill, covered, over medium heat for 2-3 minutes on each side or until shrimp turn pink and scallops are firm and opaque. Place on salads; drizzle with dressing.


Categories: Misc. Salad 

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