Brussels Sprouts, Shrimp, & Sweet Baby Broccoli Salad

Ingredients

• 12 each large White Gulf Shrimp
• 2 tbsp. “The Original” Cajun Spice Mix
• 1 cup Ginger-Chili-Lime Vinaigrette (See below)
• 2 cups Brussels Sprouts OR Ocean Mist Farms Value-Added Brussels Sprouts
• 2 cups Ocean Mist Farms sweet baby broccoli, florets (blanched)
• ½ cup Ocean Mist Farms cilantro leaves (washed)
• ½ cup Ocean Mist Farms sliced green onions
• ½ cup chopped Medjool dates
• 1 each julienned red bell pepper
• 8 oz. Baker’s Double Smoked Bacon (large lardons, cooked)
• 1 cup rice wine vinegar, unseasoned
• 1/4 cup Tiparos fish sauce
• 2 ea. oranges (zest and juice)
• 1 Tbsp. Sriracha sauce
• 2 Tbsp. garlic, peeled and chopped
• 1 oz. pickled ginger, chopped
• 1/4 cup pickled ginger juice
• 1/4 bunch Ocean Mist Farms cilantro, chopped
• 1 bunch Ocean Mist Farms green onions, chopped,
• 2 Tbsp. sesame oil
• Combine all ingredients and serve.
• Note: Can hold for up to 3 days.
• A good suggestion is to make a large batch and only add the fresh Cilantro and Green Onion around the time you are using the vinaigrette. The base sauce will last for weeks in your refrigerator.
• Peel and season the shrimp with TW’s spices and skewer on an 8 inch bamboo skewer. Grill to order
• Combine all of the salad ingredients and toss with vinaigrette
• Serve on a long rectangle plate, serve the shrimp on the salad
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