Ingredients:
| 1/3 |
Pound |
large shrimp -- peeled, deveined, cooked tails left on |
| 1/2 |
cup |
pineapple juice |
| 1/2 |
Cup |
minced Del Monte sweet onion |
| 3 |
Tablespoons |
honey mustard |
| 2 |
Tablespoons |
lime juice |
| 2 |
Tablespoons |
chopped fresh mint |
| 1/2 |
Teaspoon |
salt and pepper |
| 8 |
Cups |
mixed baby salad greens |
| 1/2 |
medium |
Del Monte Gold pineapple -- peeled, cored, cut |
| 1/2 |
medium |
Del Monte honeydew melon -- peeled, seeded, cut |
| 1/2 |
medium |
English cucumber -- thinly sliced on |
|
Preparation:
In small bowl, whisk together pineapple juice, onion, mustard, lime juice,
mint, salt and pepper. Place shrimp in another bowl; add 1/4 cup of the
marinade and toss to coat shrimp. Cover and refrigerate for 1 hour. Reserve
remaining marinade. To serve, place bed of greens on each of 4 plates.
Arrange
pineapple, honeydew melon and cucumber on top of greens. Top with shrimp and
drizzle salads with remaining marinade. Serve immediately. |
