Shrimp & Field Greens Salad with Quesadilla Croutons

Menu Part: 
Cuisine Type: 

Plump, spicy shrimp top a salad of field greens. A tangy vinaigrette dresses the salad. Quesadilla wedges, golden brown and oozing cheese are great garnish.


5 oz. lime juice
3 oz. olive oil
3 oz. vegetable oil
1 1⁄2  tbsp. sugar
1 tbsp. garlic, minced
1 tbsp. lime peel, grated
1⁄2  tbsp. red pepper flakes
1⁄2 tbsp. ground cumin
1 tsp. oregano, dried
2 1⁄2 lb. shrimp, raw (72-ct.)
3⁄4 lb. queso blanco, shredded
2 oz. cotija cheese, grated
6 8-in. flour tortillas
2 poblano chiles, roasted, coarsely chopped
1 3⁄4 cups olives, chopped
1 lb. mixed field greens
3⁄4 lb. baby yellow squash
3⁄4 lb. cherry tomatoes
1 1⁄2 cups tomatillos, chopped
1 cup fresh cilantro


1. In a bowl, whisk together first nine ingredients and season to taste. Reserve about 2⁄3; marinate shrimp 2 hr. in remaining vinaigrette.  Drain; grill 2 min. per side until done.

2. Sprinkle cheeses over half the tortillas. Top with chiles, 1⁄4  cup olives and remaining tortillas. Grill 2 min. per side until cheese is melted. Cut into eighths.

3. In a large bowl, toss together remaining ingredients with vinaigrette. Mound on a plate, top with 6 shrimp and 2 quesadilla wedges.

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