Island Chili Lime Shrimp Salad
|2||each||Grillmaster Skewered Shrimp 41/50 ct. (Item# 057515)|
|2||ounces||sweet chili lime vinaigrette|
|3||ounces||piña colada sauce|
|1||each||8-inch flour or corn tortilla|
|2||cups||Asian slaw mix|
|1/4||cup||toasted cashews, chopped|
- Fry tortilla in fryer in an off centered base to create more height. This can be achieved be using 2 long pairs of tongs and can be made ahead and stored airtight.
- Place shrimp on grill and cook until pink. Glaze 1 side at the end with sweet chili sauce.
- While shrimp skewers are cooking, toss pre-measured Asian slaw mix in bag with 2 ounces of chili lime vinaigrette and 1/4 cup of chopped toasted cashews.
- Place tortilla on plate centered back, fill with dressed Asian slaw mix and top with glazed shrimp skewers and garnish with chilled piña colada sauce in 4 ounce ramekin.