Shrimp Tango Salad

Name: Shrimp Tango Salad
Ingredients: 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 carrots King Sooper's 1 lb For $0.99 thru 02/09; 1/4 cup PLANTERS Slivered Almonds, toasted, finely chopped; 1/4 cup chopped fresh cilantro

12 ingredients

8 steps

Ingredients

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 carrots King Sooper's 1 lb For $0.99 thru 02/09
1/4 cup PLANTERS Slivered Almonds, toasted, finely chopped
1/4 cup chopped fresh cilantro

Directions

1

Add shrimp to large pan of boiling water; cook on medium-low heat 5 min.
2

or until shrimp turn pink.
3

Drain shrimp; place in non-metallic bowl.
4

Whisk next 5 ingredients until blended.
5

Add to shrimp along with the chopped red peppers; mix lightly.
6

Refrigerate 2 hours.
7

Cover large platter with salad greens; top with asparagus, carrots and shrimp mixture.
8

Sprinkle with nuts and cilantro.