Ingredients
- 1 Pound (450 Grams) shrimp, deveined
- 1⁄2 Teaspoon salt
- 1⁄2 Teaspoon black pepper
- 2 Tablespoons Grace Vegetable Oil
- 1 Clove garlic, minced
- 1 Stalk escallion, chopped
- 1 Packet grace pasta shells, boiled & drained
- 1⁄2 Cup yellow sweet pepper, julienne
- 1⁄2 Cup green sweet pepper, julienne
- 1⁄2 Cup red sweet pepper, julienne
- 1 Can grace whole kernel corn, drained
- 1 Can grace green peas, drained
- 1 Can artichoke hearts, drained (optional)
- 1 Medium purple onion, minced
- 1⁄2 Cup italian dressing
- 5 lettuce leaves
- 1 Small tomato, diced
Method
1. Devein and wash shrimp; season with salt and black pepper.
2. Heat saucepan, add Grace Vegetable Oil and use to saute garlic and escallion. Mix in the shrimp and cook for about 5 minutes or until they become pink in colour. Remove from flame and allow to cool.
3. In a large bowl, combine Grace Pasta Shells, yellow, green and red sweet peppers, Grace Whole Kernel Corn, Grace Green Peas, artichoke hearts (optional), purple onion and Italian dressing. Toss well to evenly distribute all ingredients including the shrimp.
4. Arrange lettuce leaves on the base of a salad bowl; arrange the shrimp vegetable salad on the lettuce leaves and garnish with diced tomato.
Notes
Julienne - to cut into short thin strips.
