Hawaiian Shrimp Salad
Makes 4 servings
24 fresh shrimp, butterflied
2 tablespoons Chef Paul Prudhomme's Seafood Magic®
½ cup pineapple juice
4 cups Panko bread crumbs (Japanese bread crumbs)
4 quarts Mixed greens
1 recipe Mango Lime Vinaigrette (click link below to see recipe)
1 recipe Mango Pineapple Salsa (click link below to see recipe)
2 cups milk
2 eggs, large
2 cups all purpose flour
1 tablespoon Chef Paul Prudhomme's Seafood Magic®
how to preparePreparation
Prepare the Mango Pineapple Salsa and the Mango Lime Vinaigrette. (You can make the salsa and dressing the day before if you like.) Combine the Egg Wash ingredients and whisk until well mixed. Combine the Seasoned Flour ingredients and mix well.
Season shrimp with Seafood Magic® and marinate in pineapple juice for 15 minutes. Drain.
Dredge the shrimp one at a time in the seasoned flour, then in the egg wash then in the bread crumbs. Deep fry at 325 degrees until golden brown. Drain.Assembly
Place 4 cups of salad greens on a plate and drizzle 2 to 4 ounces of Mango Lime Vinaigrette on it. Put a ½ cup of Mango Pineapple Salsa on top and arrange 6 fried shrimp around salad.