Shrimp Cilantro Chutney Salad | Gordon Food Service
1. Place the lentils in a pot of simmering salted water. Cook 12 minutes or until tender but still firm to the bite. Place in a fine mesh strainer.
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Ingredients
- 1 lb. GFS Dry Lentils
- 36 oz. Recipe: Cilantro Chutney
- 3 c. Primo Gusto Extra Virgin Olive Oil
- 6 lb. White Shrimp, Peeled & Deveined Tail-On, Headless, 26-30 Count per Pound
- 4 Tbsp. Trade East Paprika
- 2 Tbsp. Trade East Ground Turmeric
- to taste Kosher Salt
- to taste Trade East Ground Black Pepper
- 6 lb. Markon Ready-Set-Serve Aromatic Herbs & Tender Greens Salad Blend
- 14.4 oz. Markon Roma Tomatoes, diced
- 12 oz. Markon Ready-Set-Serve Radishes, sliced
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