Monday, August 16, 2010
Val's Spicy Tropical Shrimp Boats
1 cup frozen Medium Cooked Tail-Off Shrimp, thawed
1/2 cup Fire Roasted Papaya Mango Salsa
Salt and pepper
1 head fresh Belgian endive leaves, separated
2 T refrigerated Cilantro Dressing
Cilantro for garnish
Dice the shrimp into cubes, then mix with the salsa. Season with salt and pepper. Spoon the mixture onto endive leaves. Arrange the shrimp boats on a platter and drizzle with dressing. Garnish with cilantro.
Picture below is Val's good buddy, Sierra, with her pet bunny.