1 large fresh mango, coarsely chopped
1 medium avocado, coarsely chopped
1 1/2 lb peeled/deveined shrimp (thawed), tails removed
1 tablespoon garlic/herb Buffalo wing seasoning
1 bag romaine lettuce (9-10 oz)
1/2 cup Caesar dressing
1/4 cup Buffalo wing sauce
1/4 cup honey
• Chop mango and avocado, discarding peel and seed.
1.Preheat oven to broil. Line baking pan with foil. Arrange shrimp on pan in single layer (wash hands). Sprinkle seasoning over shrimp. Broil 4-5 minutes or just until shrimp turn pink and opaque.
2.Place romaine in salad bowl. Combine dressing, wing sauce, and honey. Drizzle one-half of the dressing over romaine; top with shrimp, mango, and avocado. Drizzle with remaining one-half dressing. Serve.
1 Bakery baguette
4 tablespoons olive oil
1/2 teaspoon kosher salt
1/2 teaspoon pepper
4 oz crumbled blue cheese
1 cup fresh raspberries
2 tablespoons pomegranate (or raspberry) salad dressing
•Preheat oven to 400°F. Cut twelve 1/2-inch-thick slices from the bread.
1.Brush bread slices with olive oil; season with salt and pepper. Bake 3-4 minutes or until golden and toasted.
2.Top each bread slice with 2 teaspoons blue cheese and 2-3 raspberries. Bake 1-2 minutes or until cheese has melted slightly.
3.Drizzle 1/2 teaspoon dressing over each slice. Serve. (Makes 6 servings.)
First Coast News