Caribbean Seafood Salad

Caribbean Seafood Salad
Photo by James Carrier

Ingredients

  • About ½ teaspoon salt
  • 3 ½ quarts baby lettuce salad mix (12 oz.), rinsed and crisped
  • 8 ounces bay scallops, rinsed
  • 8 ounces bay scallops, rinsed
  • 1 firm-ripe avocado (8 oz.)
  • ¼ cup lime juice
  • 3 ½ quarts baby lettuce salad mix (12 oz.), rinsed and crisped
  • + 21 more ingredients
    • 1 to 2 dozen taro or sweet potato chips (optional)
    • 8 ounces shelled, deveined shrimp (31 to 40 per lb.), rinsed
    • 1 clove garlic, peeled
    • ¼ teaspoon ground cinnamon
    • ½ teaspoon ground ginger
    • ½ teaspoon ground cumin
    • ½ teaspoon ground cumin
    • 1 firm-ripe mango (1 1/4 lb.)
    • 1 to 2 dozen taro or sweet potato chips (optional)
    • About ½ teaspoon hot sauce
    • 1 firm-ripe mango (1 1/4 lb.)
    • ½ cup salad oil
    • ¼ teaspoon ground cinnamon
    • ½ teaspoon ground ginger
    • 8 ounces shelled, deveined shrimp (31 to 40 per lb.), rinsed
    • 1 firm-ripe avocado (8 oz.)
    • About ½ teaspoon salt
    • About ½ teaspoon hot sauce
    • ½ cup salad oil
    • ¼ cup lime juice
    • 1 clove garlic, peeled

1. In a 5- to 6-quart pan over high heat, bring 2 1/2 to 3 quarts water to a boil. Add shrimp and cook for 1 minute. Add scallops, cover tightly, and remove pan from heat. Let stand until shrimp and scallops are barely opaque but still moist-looking in center of thickest part (cut to test), 2 to ...

View full recipe at My Recipes

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