Shrimp Caprese Salad

Shrimp Caprese Salad

Menu Part

Appetizers, Entrees, Soup & Salad


5 each Breaded Butterfly Shrimp 16/20 ct.
5 slices fresh mozzarella cheese, 1/2' thick
5 slices beefsteak tomato, 1/2' thick
1/8 cup vinaigrette, your choice
5 each baby arugula, garnish


  1. Place shrimp in the fryer at 350 degrees and cook to box instructions.
  2. Onto a cold oval plate lay tomato across the plate.
  3. Top each tomato with a sliced piece of mozzarella cheese.
  4. Place one shrimp atop each piece of cheese with tails facing the same way.
  5. Ladle lightly the vinaigrette over the tomato and cheese.
  6. Garnish with the arugula leaves and serve.

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