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PICO DE GALLO SHRIMP & AVOCADO SALAD

Made With:

Product

Pace® Chunky Salsa Mild Heat Ready to Use Multi-Purpose Sauce

Pace® Chunky Salsa- Mild

jalapeños are king when it comes to Pace®; salsa. Whether you're using it to dip or in your favorite dip recipe, the big chunks of crisp onions and hand-picked jalapeños are sure to add a delicious kick to your eating experience each and every time.

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Nutrition Facts
Serving Size
1 SERVING (4 OZ SHRIMP, 1 SALAD, 1/4 CUP DRESSING)
Amount Per Serving
Calories 417
% Daily Value
Total Fat 28.9g
44%
Saturated Fat 4.3g
22%
Cholesterol 153mg
51%
Sodium 1562mg
65%
Total Carbohydrate 24.6g
8%
Dietary Fiber 6.6g
26%
Protein 18.7g
37%
Vitamin A 15%
Vitamin C 21%
Calcium 9%
Iron 5%
Total Time

20 min.

Serving & Size

1 SERVING (4 OZ SHRIMP, 1 SALAD, 1/4 CUP DRESSING)

Yields

Looking for a new salad recipe to mix up your menu?  Try our Pico de Gallo Shrimp and Avocado Salad made with Pace® Mild Chunky Salsa.  Extra large shrimp, cherry tomato, corn, avocados, and ranch dressing finish off the salad for the perfect blend of flavors.

Nutrition Facts

Nutrition Facts
Serving Size
1 SERVING (4 OZ SHRIMP, 1 SALAD, 1/4 CUP DRESSING)
Amount Per Serving
Calories 417
% Daily Value
Total Fat 28.9g
44%
Saturated Fat 4.3g
22%
Cholesterol 153mg
51%
Sodium 1562mg
65%
Total Carbohydrate 24.6g
8%
Dietary Fiber 6.6g
26%
Protein 18.7g
37%
Vitamin A 15%
Vitamin C 21%
Calcium 9%
Iron 5%

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Profit Per Serving
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Step 3
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Ingredients Weight Measure Instructions

Ingredients & Instructions

Made With:

Product

Pace® Chunky Salsa Mild Heat Ready to Use Multi-Purpose Sauce

Pace® Chunky Salsa- Mild

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Weight Measure
Pace® Chunky Salsa- Mild 64 oz. 7  cups
shrimp, x-large, peeled, deveined 6 lb.
vegetable oil 1/4  cups
1. In large container or resealable bag, mix shrimp with 1 qt. Pico de Gallo, toss well and cover; refrigerate 1-2 hours before cooking, mixing occasionally, during marinating time.

2. Remove shrimp from marinade and discard marinade.

3. Heat oil in large rondo or deep-sided skillet over medium-high heat; add shrimp and sauté 2-3 minutes until just barely cooked through. Remove from heat, drain and discard oil.

4. Toss shrimp with 2 cups reserved Pico de Gallo and coat well. Reserve.
Weight Measure
ranch dressing 34 oz. 1  qt.
5. For Pico Ranch Dressing: In bowl combine 2 cups remaining Pico de Gallo with ranch dressing; mix well. Cover and refrigerate until ready to use.
Weight Measure
mixed salad greens 36 oz. 2 1/4  gallons
avocado, ripe, peeled, pitted, sliced 42 oz. 6  ea.
cherry tomatoes, cut in half 30 oz. 1 1/2  qt.
frozen whole kernel corn, roasted 36 oz. 1 1/2  qt.
6. To Serve: For each serving, place 1 1/2 cups salad into bottom of a chilled salad plate. Top with 4 oz. shrimp. Place 1/4 cup (several slices) avocado around salad. Sprinkle top with 1/4 cup tomato halves and 1/4 cup corn kernels. Serve each salad drizzled with 1/4 cup Pico Ranch dressing.

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