Shrimp Pineapple Salad
• 8 large shrimps, peeled and deveined
• 1 Del Monte® Gold® Extra Sweet Pineapple cut in chunks
• ½ Del Monte® red pepper, cut in thin slices
• ¼ cup corn
• 1 tbsp. unsalted butter
• 2 tsp. blackening seasoning
• 2 cups Romaine Lettuce
• Salt and Pepper
• Choice of dressing
• 250g Del Monte® Mango
• 100ml. Vinagre
1)Rub and coat shrimp with blackening seasoning. In a pan, heat butter and sauté shrimps. 2)Cook about 7 minutes on each side. 3)Remove from heat and set on a paper towel covered plate to cool. In a bowl, combine the remaining ingredients and top with shrimps.
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