Backcountry BBQ Shrimp Salad - California Ripe Olives
Backcountry BBQ Shrimp Salad with California Ripe Olives - Spicy barbecue shrimp, creamy dressing, and buttery olives. Perfect for grill parties!
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Ingredients
- 1 pound large shrimp, peeled and deveined
- 3/4 cup prepared spicy barbecue sauce
- 1/4 cup lowfat buttermilk
- 3 tablespoons lowfat sour cream
- 1 tablespoon jalapeno peppers, minced
- 1/2 teaspoon Kosher salt
- 1/8 teaspoon coarsely ground black pepper
- 1 1/2 cups yellow corn, blanched
- 4 ounces Romaine lettuce, washed and shredded
- 1 cup carrots, shredded
- 1 cup California Black Ripe Olives, whole, pitted
- 3 ounces radishes, halved and thinly sliced
- 1/2 cup dry roasted peanuts
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