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RECIPES

Spinach, Mandarin and Spiced Shrimp Salad with Mandarin Orange Dressing

servings
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Ingredients

Spicy Glazed Almonds
1 qt. Light brown sugar, packed
1/8 cups Fresh cracked black pepper
1/8 cups Cayenne pepper
1/8 cups Chili powder
1/8 cups Salt
1-1/2 cups Unsalted butter
1/2 qt. Raw whole almonds, toasted
Salad
1 lb. Large shrimp, peeled with tails left on, deveined
1/2 qt. Bull's-Eye Raging Buffalo Wing Sauce
2 qt. Baby spinach leaves
1-1/3 qt. Red peppers, julienned
3/4 qt. Mandarin oranges, sectioned

Instructions

Preparation Steps
  • Spicy Glazed Almonds:
  • Mix
    Sugar and seasonings; set aside. Melt butter in saucepan on medium-high heat. Add nuts; toss to coat. Stir in sugar mixture; cook 6 to 8 min. or until sugar is caramelized, stirring constantly. Spread onto bottom of foil- or parchment paper-lined full-sheet pan; cool completely. Break into pieces.
  • For each serving:
  • Grill
    5 oz (140 g) shrimp on medium heat until shrimp turn pink, turning occasionally and brushing with Buffalo wing sauce.
  • Place
    2 cups (500 mL) spinach on serving plate; top with 1-1/2 oz. (45 g) each red pepper and oranges, and 2 Tbsp. (30 mL) each dressing and Spicy Glazed Almonds. Top with shrimp.
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