Shrimp and Blueberry Orange Crunch Bowl min
salt 71dcd40a parsley 1 d848e6b1

Shrimp and Blueberry Orange Crunch Bowl

A bed of romaine with Cara Cara orange sections, blueberries and pepper granola, topped with grilled shrimp and Marzetti Simply Strawberry Poppyseed Dressing.

Serves  4



In a gallon zipper bag, marinate the     shrimp in 1 cup of Marzetti Simply Strawberry Poppyseed Dressing    refrigerated for a minimum of 5 hours or overnight.

To segment the orange “supreme style”,   cut the top and bottom off the orange and then cut the rind off the sides by following the curve of the orange. Then slice the orange and set aside.

Prepare grill.

Remove the shrimp from the marinade and let excess dressing drain. Grill the shrimp over medium high heat for about 3-4 minutes per side or until cooked through. Remove from heat and keep warm.

Toss the romaine, blueberries, oranges and granola with the remaining half cup of strawberry poppyseed dressing and separate out into four bowls.

Arrange the shrimp on top of the salads and serve immediately.

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

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