Shrimp Pineapple Salad
Rub and coat shrimp with blackening seasoning. In a pan, heat butter and sauté shrimps.
Cook about 7 minutes on each side.
Remove from heat and set on a paper towel covered plate to cool. In a bowl, combine the remaining ingredients and top with shrimps.
- 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