Best Caribbean Shrimp And Nectarine Salad Recipes

CARIBBEAN SHRIMP SALAD WITH LIME VINAIGRETTE

Steps:

• Combine shrimp, 2 T rice vinegar, and chili garlic sauce in a large bowl; toss well. Cover and chill 1 hour.
• Combine remaining rice vinegar, oil, and next 6 ingredients (through salt)in a small bowl, stirring with whisk.
• Place 2 C spinach on each plate; top each with 1 C shrimp mixture. Arrange 1/4 C mango, 1/4 C radishes, and 1 T avocado around shrimp on each plate. Top wach serving with 2 T green onions and 1 1/2 tsp sunflower seeds. Drizzle each salad with 2 T vinaigrette.

SHRIMP & NECTARINE SALAD

Steps:

• In a small bowl, whisk orange juice, vinegar, mustard and honey until blended. Stir in tarragon., In a large skillet, heat 1 teaspoon oil over medium-high heat. Add corn; cook and stir 1-2 minutes or until crisp-tender. Remove from pan., Sprinkle shrimp with lemon pepper and salt. In the same skillet, heat remaining oil over medium-high heat. Add shrimp; cook and stir 3-4 minutes or until shrimp turn pink. Stir in corn., In a large bowl, combine remaining ingredients. Drizzle with 1/3 cup dressing and toss to coat. Divide mixture among four plates. Top with shrimp mixture; drizzle with remaining dressing. Serve immediately.

CARIBBEAN SHRIMP AND NECTARINE SALAD

Steps:

• Process dressing ingredients in blender or food processor until ginger is finely chopped. Pour into a large salad bowl.
• Add remaining ingredients except greens (or lettuce) and toss to mix and coat.
• Chill in refrigerator for 30 minutes.
• Place greens (or lettuces) on chilled plates and top with chilled salad mixture.

CARIBBEAN SHRIMP & NECTARINE SALAD

Steps:

• 1. Process dressing ingredients in blender or food processor until ginger is finely chopped. Pour into a large salad bowl.
• 2. Add remaining ingredients except greens and toss to mix and coat.
• 3. Chill in refrigerator for 30 minutes.
• 4. Place greens on chilled plates and top with chilled salad mixture.

CARIBBEAN SHRIMP SALAD

Steps:

• Cook rice according to package instructions.
• Chop pepper and celery.
• . Mix pepper and celery with rice and pineapple.
• Check seasoning, salt and pepper to taste.
• Garnish with shrimps.

BERRY NECTARINE SALAD

Steps:

• Place nectarines in large bowl; combine sugar and ginger, sprinkle over nectarines, and stir gently to coat.
• Drizzle with lemon juice, cover, and refrigerate for 1 hour, stirring once.
• Drain nectarines and reserve liquid.
• Gently stir raspberries and blueberries into nectarines.
• In small mixing bowl, beat cream cheese until smooth; gradually beat in reserved liquid, spoon over fruit, and serve immediately.

CHICKEN AND NECTARINE SALAD

Steps:

• Arrange lettuce leaves, watercress, chicken, red pepper, nectarines and celery on a large platter.
• Spoon dressing over.
• To make dressing, put all ingredients in a jar with a lid and shake well.

THAI CHICKEN AND NECTARINE SALAD

Steps:

• In a screw-top jar combine broth, soy sauce, hoisin sauce, sugar, salad or olive oil, sesame oil, garlic and ginger.
• Cover; shake well.
• Rinse chicken, pat dry.
• In a large skillet cook chicken in a small amount of boiling water, covered, for 12 to 15 minutes or until no longer pink.
• Drain; cool slightly and cut into cubes.
• Cook pasta according to package directions; drain.
• In a bowl toss pasta with 3 tablespoons of the dressing.
• Place pasta on 4 serving plates.
• Top with chicken, fruit, bok choy, and green onions.
• Drizzle with remaining dressing.

CARIBBEAN SHRIMP SALAD

Steps:

• Combine sea salt and cumin in small bowl. Lightly dust shrimp with mixture.
• Heat 1/2 tablespoon olive oil in medium skillet over high heat; swirl to coat pan evenly.
• Add shrimp and cook 1 to 2 minutes, until they are just opague, then turn them over and ocok for 30 seconds or so. Remove from heat.
• Fan mango slices on a dinner plate.
• Arrange shrimp, avocado and red onion on top.
• Sprinkle with chopped cilantro, then drizzle with remaining tablespoon of olive oil and lime juice.
• Sprinkle with sea salt to taste.
• Serve immediately.