Recipes
Ingredients
| Amount | Item |
|---|---|
| 96 ea | 21/30 P&D, Tail-off Shrimp, raw, 4 lb |
| 1/4 c | Mrs. Dash® Original Blend |
| 24 ea | Flatbread Wrap, 6” diameter, warmed |
| 1 c | Sundried Tomato and Roasted Garlic Spread (from recipe^) |
| 14 c | Spring Mix Salad |
| 1/4 c | Lemon Vinaigrette (from recipe*) |
| 1 1/2 c | Goat Cheese, Crumbled (optional) |
| 1 c | ^ Sundried Tomatoes, halves, oil packed, drained and reserved |
| 1 1/2 tbsp | ^ Reserved Oil |
| 1 tbsp | ^ Roasted Garlic Paste, commercially prepared |
| 1/2 c | ^ Water |
| 1 tbsp | ^ Mrs. Dash® Original Blend Seasoning |
| 1/2 tbsp | * Dijon Mustard |
| 1/2 tsp | * Garlic, fresh, minced |
| 2 tbsp | * Lemon Juice, fresh squeezed |
| 1/2 tsp | * Black Pepper |
| 1/4 c | *Vegetable Oil, trans fat free |
Instructions
For Flatbread Build: Toss raw shrimp with a ¼ cup Mrs. Dash® Original Seasoning Blend. Grill until each shrimp is bright pink and cooked through (approximately 4-6 minutes). Reserve warm.
Toss spring mix salad with lemon vinaigrette and reserve.
Evenly smear each flatbread with 2 teaspoons of sundried tomato/roasted garlic paste, covering the entire top of flatbread.
On the bottom half of each flatbread, place 4 cooked shrimp, topped with 1 tablespoon of cheese and ½ cup of lightly dressed spring mix salad.
Fold wrap in half (top half folded over the shrimp and salad) and serve immediately.
^ To Prepare Sundried Tomato/Roasted Garlic Spread: In a food processor combine; sundried tomatoes, roasted garlic paste, oil, water, and Mrs. Dash® Seasoning blend. Puree until smooth and reserve at room temperature.
* To Prepare Lemon Vinaigrette: In a medium size mixing bowl combine; mustard, garlic, lemon juice and pepper, whisk to combine evenly. Whisk in vegetable oil creating an emulsified vinaigrette. Reserve at room temperature.
Option: Frozen, pre-cooked shrimp may be used instead of the raw shrimp.
