Shrimp 'N' Scallops Tropical Salad


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Serves | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

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


Directions

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.


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