Quinoa Chickpea Shrimp Salad with Raspberry Vinaigrette

Name: Quinoa Chickpea Shrimp Salad with Raspberry Vinaigrette
Total time: 30 min
Ingredients: 2 Tbsp raspberry wine vinegar; 1 Tbsp raspberry juice; 1 tsp dijon mustard; 1 Tbsp honey; 3 Tbsp olive oil; 1 tsp tarragon; Salt; pepper; 1 (2 lb) bag Aqua Star Wild Patagonian Pink™ Raw Shrimp (13/15 or 16/20 ct/lb), shells and tails removed, thawed according to package directions; ¼ cup hazelnuts, toasted; 1 can chickpeas, rinsed and toasted; 1 cup quinoa, cooked; 1 (5 oz) mesclun greens; ¼ Walla Walla onion, julienned; 1 apple, thinly sliced; ¾ cup gorgonzola, crumbles; ½ cup pomegranate seeds (optional)

www.aquastar.com

A flavorful shrimp salad topped with garlic brown butter Wild Patagonian Pink™ Shrimp and a raspberry vinaigrette.

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Ingredients

2 Tbsp raspberry wine vinegar
1 Tbsp raspberry juice
1 tsp dijon mustard
1 Tbsp honey
3 Tbsp olive oil
1 tsp tarragon
Salt
pepper
1 (2 lb) bag Aqua Star Wild Patagonian Pink™ Raw Shrimp (13/15 or 16/20 ct/lb), shells and tails removed, thawed according to package directions
¼ cup hazelnuts, toasted
1 can chickpeas, rinsed and toasted
1 cup quinoa, cooked
1 (5 oz) mesclun greens
¼ Walla Walla onion, julienned
1 apple, thinly sliced
¾ cup gorgonzola, crumbles
½ cup pomegranate seeds (optional)