MARGARITA SHRIMP SALAD

MARGARITA SHRIMP SALAD

Nutrition Facts

Serving Size
1 CUP (8 OZ SPOODLE) SHRIMP MIXTURE PLUS GARNISH
Amount Per Serving
Calories 92
% Daily Value
Total Fat 1.1g
2%
Saturated Fat 0.1g
1%
Cholesterol 79mg
26%
Sodium 391mg
16%
Total Carbohydrate 10.2g
3%
Dietary Fiber 3g
12%
Protein 9.9g
20%
Vitamin A 128%
Vitamin C 141%
Calcium 7%
Iron 4%
Total Time

75 min.

Serving & Size

1 CUP (8 OZ SPOODLE) SHRIMP MIXTURE PLUS GARNISH

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Try this flavorful main dish salad made with Campbell's® Signature Low Sodium Chicken Culinary Foundation that features tender shrimp flavored with lime and garlic...it's light, refreshing and a great menu pace changer.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

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Ingredients Weight Measure
Campbell’s® Signature Low Sodium Chicken Culinary Foundation
0 3/4  cups
lime ea.
garlic 1 oz. tbsp.
shrimp 2.5 lb.
water 2 1/4  cups
orange bell pepper 25 oz. ea.
onion 23 oz. ea.
cilantro 3 oz. 1 1/2  cups
jalapeño pepper cups
romaine lettuce 40 oz. 18  cups
tomato 26 oz. ea.
black pepper 1 1/2  tsp.
Instructions
1. Grate 1 teaspoons zest and squeeze 1 tablespoon juice from the lime.
2. Stir the lime juice, lime zest and garlic in a pan or bowl. Add the shrimp and toss to coat. Cover and refrigerate at 41°F or lower for 30 minutes, turning the shrimp over several times during the marinating time.
3. Heat Campbell's® Signature Low Sodium Chicken Culinary Foundation and water in a saucepan over medium-high heat.  Bring to a boil. Add the pepper, onion and jalapeno pepper.  Cook until the vegetables are tender-crisp, stirring occasionally.

4. Reduce the heat to medium. Add the shrimp and marinade to the saucepan and heat to a boil.  Cook until the shrimp are cooked through. Stir in the cilantro.

CCP: Ensure final cook step reaches a minimun internal temperature of 165°F for one minute.

CCP: Hold hot at 140°F or higher for service.
5. For each serving, portion 1 cup lettuce (8 oz spoodle) on each serving plate.  Top with 2 slices of tomatoes and 1 cup (8 oz spoodle) shrimp mixture.  Season each portion with the black pepper.  Serve immediately.
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