Ingredients

• 2 Tbsp. vegetable oil
• 1/3 cup sliced shallots
• 6 cups salad greens
• 1/2 jar (24 oz.) DEL MONTEâ SunFresh® Citrus Salad, drained
• 1 avocado, peeled and sliced
• 1 lb. shrimp, shelled and deveined
• 1/4 tsp. salt
• 2 tsp. vegetable oil
• 1/ 2 cup lime juice
• 3 Tbsp. brown sugar
• 1-1/2 Tbsp. Thai fish sauce
• 1 Tbsp. minced serrano chili
• 1 garlic clove, crushed
• 1/3 cup chopped fresh mint

Preperation

1. Heat 2 tablespoons oil in small saucepan over medium heat.  Add shallots, and cook 2 minutes or until tender, stirring frequently.  Remove shallots from pan with slotted spoon; cool.
2. To prepare salad, arrange salad greens on serving platter.  Top with citrus salad and avocado.
3. Sprinkle shrimp with salt.  Heat 2 teaspoons oil in skillet over medium-high heat.  Add shrimp and cook 3 minutes or until opaque.  Spoon shrimp over salad greens and fruit. 
4. For dressing, combine lime juice, sugar, fish sauce, chili and garlic in small saucepan.  Heat dressing 1 minute; pour over salad.
5. Sprinkle with mint and shallots.

Select a Recipe Below

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• HONEY MUSTARD CITRUS SPINACH SALAD
• LEMON HONEY FRUIT MEDLEY
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• MANGO GRILLED CHICKEN SALAD
• ORCHARD PEACH CAKE
• ORCHARD PEACH-CRANBERRY CRISP
• ALMOND PEACH CAKE
• PEAR-CRANBERRY ARUGULA SALAD

• PEAR, BLUE CHEESE AND WALNUT SALAD
• PORK TENDERLOIN WITH CITRUS SALSA
• REFRESHING MANDARIN SALAD
• SHANGHAI CHICKEN SALAD
• SUMMER PEACH PEAR-BERRY SHORTCAKE
• THAI SHRIMP AND CITRUS SALAD
• TROPICAL BASMATI RICE SALAD
• TROPICAL CHICKEN STIR-FRY
• TROPICAL SUNRISE FRUIT WITH GINGER VANILLA YOGURT
• TROPICAL UPSIDE-DOWN CAKE
• WINTER FIESTA SALAD