Take your taste buds on a welcomed wild ride with this snappy, spicy shrimp salad tempered with cool crunch vegetables and bold blue cheese dressing. Only 10 minutes from prep to plate!
1 lb. tail-on pre-cooked frozen shrimp (approximate 40 count/lb.), thawed
2 tablespoons olive oil
2 tablespoons jerk seasoning
8 ounces Litehouse Foods Chunky Blue Cheese Dressing
1 15-ounce can chickpeas, drained and rinsed
1 10.5-ounce carton NatureSweet Cherubs Tomatoes
1 5-ounce bag Fresh Express Spring Mix
1 cup snap peas
1 4-ounce container Simply Artisan Reserve Blue Cheese Crumbles
Drain and liquid off thawed shrimp and pat dry with paper towels.
Add thawed shrimp to medium bowl with olive oil and jerk seasoning, stir until thoroughly coated.
Head large skillet to medium-high heat; add shrimp and sauté for approximately 3 minutes until jerk spices becoming fragrant and lightly browning. Take care not to over heat as shrimp are already pre-cooked.
Remove shrimp from skillet and let cool to room temperature.
Meanwhile, “build” salads in four bowls or jar by layering in this order for each jar – 2 tablespoons dressing, approximately ½ cup chickpeas, 10 cooled shrimp (more or less depending on exact count), halved cherubs tomatoes, spring lettuce mix, snap peas and 1 ounce of blue cheese crumbles.
Serve immediately, or as long as dressing stays on bottom of bowl or jar (away from lettuce) can be made ahead and kept in the refrigerator overnight.