BBQ Shrimp Salad

Shrimp sauteed in Brite Harbor® Target BBQ sauce until caramelized. Served on shredded romaine lettuce with house-made Hawaiian bread croutons, grilled corn, grilled asparagus (or steamed), shredded carrots, and red onion. Offered with a choice of avocado ranch or Litehouse® Red Wine Olive Oil.

Cuisine: Family Casual • Seafood • Salad • Sports Bar • Burger

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Shrimp sauteed in Brite Harbor® Target BBQ sauce until caramelized. Served on shredded romaine lettuce with house-made Hawaiian bread croutons, grilled corn, grilled asparagus (or steamed), shredded carrots, and red onion. Offered with a choice of avocado ranch or Litehouse® Red Wine Olive Oil.

BBQ Shrimp Salad

Ingredients

BBQ Shrimp Procedure

4 oz Shrimp 16/20

2 ozBrite Harbor® Target BBQ Sauce

1 oz Peanut Oil

1 oz Butter

Hawaiian Bread Croutons Procedure

2 ea Hawaiian Loaf Bread Cut into small square

½ oz Olive Oil

½ tsp Salt

½ tsp Cracked Black Pepper

Salad Build

4 ozBBQ Shrimp

8 ozRomaine Lettuce Shredded

1 ozCarrot Shredded

1 ozGrilled Corn

1 ozRed Onion Diced

2 ozAsparagus Grilled

4 ozShrimp

2 ozHawaiian Bread Croutons

Dressing Options

3 ozLitehouse® Red Wine Olive Oil

Speed Scratch Option: Avocado Ranch

1 cupLitehouse® Homestyle Ranch

2 tbspCilantro

1 eaAvocado

Directions

BBQ Shrimp Procedures: Place the oil and butter in the sauté pan on HIGH-HEAT, add the thawed raw shrimp (pat the oil dry if possible to avoid oil from splattering). Toss the shrimp for 30 seconds until the outer skin is firm. Add the Litehouse® BBQ Sauce to the shrimp and lower the heat to MEDIUM. Sauté the shrimp in the BBQ sauce for 2 to 3 minutes or until BBQ sauce is caramelized around skin of the shrimp.Hawaiian Bread Crouton: Take two slices of Hawaiian bread and slice in half twice. Toss the bread with olive oil and place on baking sheet. Bake the bread in oven at 375° F for 5 to 8 minutes or until golden brown. When out of oven, add the salt and pepper. Grilled Asparagus: Cut bottom 2" of the asparagus and discard. Toss the asparagus in olive oil and place on grill or sauté pan at MEDIUM heat. Cook the asparagus until all sides have caramelized coating. Add salt and pepper to asparagus when finished cooking.

SALAD BUILD

Place the shredded romaine in the stainless steel bowl, then add the 2 Hawaiian croutons. Add the preferred dressing and toss. Place the tossed lettuce and croutons in center of the plate. Fan out the lettuce and crouton to cover 3/4 of plate leaving 1/4 rim exposed. Spread the shredded carrots, grilled corn and red onions on salad mix.Place the asparagus in center of the plate on top of salad mix.Place the BBQ Shrimp on the asparagus.

Avocado Cilantro Ranch

1 cup Litehouse® Homestyle Ranch

2 tbsp Cilantro

1 ea Avocado