Caribbean Shrimp Salad

Menu Part: 
Salad
Cuisine Type: 
American
Serves: 
8

Tender shrimp and creamy avocado are highlighted here with a crunchy combination of lettuce and cabbage. Hearts of palm and a zingy vinaigrette add a delightful finishing touch.

Ingredients

Mustard Vinaigrette:
4 tbsp. Dijon mustard
3 tbsp. red wine vinegar
2 tbsp. lime juice
2 tsp. fresh thyme
2 tbsp. shallots, chopped
3⁄4 cup vegetable oil
Salt and pepper

2 small napa cabbages, thinly sliced
1 head romaine lettuce, thinly sliced
1 16-oz. can hearts of palm, drained and thinly sliced
2 red peppers, julienned
8 strips apple-smoked bacon, cooked and crumbled
1 lb. shrimp, poached and peeled
1 cup Mustard Vinaigrette
2 avocados, thinly sliced
Salt and pepper
Italian parsley, for garnish
 

Steps

1. Whisk together vinaigrette ingredients; set aside.

2. In a large bowl, combine cabbage and lettuces. Add hearts of palm, red peppers, bacon, and shrimp and mix well.

3. Add Mustard Vinaigrette and toss until combined.

4. Top each salad with avocado slices, sprinkle with salt and pepper, and garnish with parsley.
 

More From FoodService Director

Industry News & Opinion

The University of Maryland will begin offering weekly specials at all of its dining halls this semester, The Diamond Back reports.

The weekday specials will allow Dining Services to offer past menu items that students miss as well as new dishes students have been requesting, according to a spokesperson.

Students can find out which specials are being offered each week via dining hall table tents as well as through Dining Services’ social media. During select weeks, the specials may reflect a particular theme, such as Taste of the South.

Read the full story via...

Menu Development
brisket beef plate

Just when it seemed barbecue couldn’t get any trendier—it did. More consumers now than in 2014 are looking for a variety of barbecue menu items, according to Technomic’s Center of the Plate: Beef & Pork Consumer Trend Report. The demand is up for smoked sausage (+19%), beef brisket (+12%) and beef ribs (+16%) for dinner—a trend noncommercial operators say they are also noticing.

Corporate Executive R&D Chef Jeffrey Quasha at Atlanta-based Morrison Healthcare helped launched 50 Liberty Street BBQ microconcept locations throughout the U.S. in December. Due to their success,...

Ideas and Innovation
restaurant patio

We recently started doing patio dining during the summer months, and stole some pointers for upscale barbecuing from local country clubs. We asked our residents who go to country clubs which elements they appreciate.

Ideas and Innovation
email computer screen

Communication is key, and [managers] are busy too. One tip I picked up from another director was to label my subject line with the header “action,” “information” or “response” followed by a brief description of the email contents. That way they can filter through their inboxes during their busy days to know which emails need their attention immediately and which they can save to read later.

FSD Resources