Ingredients:
1/3 Pound large shrimp -- peeled, deveined, cooked tails left on |
1/2 cup pineapple juice |
1/2 Cup minced Del Monte sweet onion |
3 Tablespoons honey mustard |
2 Tablespoons lime juice |
2 Tablespoons chopped fresh mint |
1/2 Teaspoon salt and pepper |
8 Cups mixed baby salad greens |
1/2 medium Del Monte Gold pineapple -- peeled, cored, cut into 1/2-in. thick wedges |
1/2 medium Del Monte honeydew melon -- peeled, seeded, cut into 1/2-in. thick wedges |
1/2 medium English cucumber -- thinly sliced on the diagonal |
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Preparation / Directions:
In small bowl, whisk together pineapple juice, onion, mustard, lime juice,
mint, salt and pepper. Place shrimp in another bowl; add 1/4 cup of the
marinade and toss to coat shrimp. Cover and refrigerate for 1 hour. Reserve
remaining marinade. To serve, place bed of greens on each of 4 plates.
Arrange
pineapple, honeydew melon and cucumber on top of greens. Top with shrimp and
drizzle salads with remaining marinade. Serve immediately.
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