Here is an easy and healthy 10-minute recipe for Summer Shrimp Scampi Salad submitted by Angie Rudow-Bulloch as prepared by her dad, Dr. Tony Deutsch.
Ingredients:
- Gorton's 12oz Frozen Shrimp Scampi in creamy garlic butter sauce
- Rice Select's whole wheat organic couscous (5 minute)
- Romaine Lettuce
- Sweet Vidalia Onion
- Ken's Steakhouse Lite Balsamic Vinaigrette Salad Dressing
- Alessi's Garlic Bread Sticks
- 1 or more Bottles of Fish Eye Chardonnay (to taste)
- boil 1 1/4 cup water
- add 1/4 teaspoon salt (optional)
- add 1 teaspoon butter or olive oil (olive oil)
- add 1 cup couscous & stir
- cover & remove from heat
- let stand for 5 minutes
- fluff with fork before serving
Shrimp Scampi:
- heat 8-10 inch nonstick skillet
- add 1 box Gordan's frozen shrimp scampi & sauce
- cook for 6 minutes, turning shrimp once 1/2 way through cooking time
Assemble Dinner Plate:
- place salad greens on plate]garnish with sliced sweet onions
- sprinkle with Ken's Steakhouse Lite Balsamic Vinaigrette Salad Dressing
- place shrimp scampi & sauce over salad
- sprinkle 1/4 cup-1/2 cup couscous over salad to taste
(Serve with bread sticks and one or more bottles of cheap Fish Eye Chardonnay.)
