Marinated Mardi Gras Shrimp Salad

The colors of Mardi Gras, Purple, Green, and Gold stand for Justice, Faith, and Power. In today’s recipe, you will find Purple Onions, Green Bell Peppers, and Gold Bell Peppers make a beautiful, colorful salad that is spicy and delicious and refreshing. You can make this a day ahead to serve. The flavors will get stronger and more vibrant as it marinates. The dressing and shrimp need to marinate at least 2 hours before serving.

Tools:

• Classic Batter Bowl with Lid
• Measure Mix & Pour or Whisk
• Utility Knife
• Cutting Board
• Grill Pan or Indoor Outdoor Grill
• Wood and Silicone Serving Set

Ingredients:

• 1 lb Shrimp, peeled and deveined
• 1/2 Green Bell Pepper, julienned
• 1/2 Yellow Bell Pepper, julienned
• 1/2 Purple Onion, julienned
• Spring Mix Lettuce
• 1/2 cup White Wine Vinegar
• 1/4 Olive Oil
• 2 Garlic Cloves, pressed
• 1 TBSP Creole Mustard
• Pinch of Crushed Red Pepper
• 1/4 tsp Salt
• Lemon
• Tony Chachare’s Cajun Seasoning

Instructions:

1. Clean the shrimp and
2. Julienne the Onion and Peppers
3. Measure and mix the oil, vinegar, garlic, red pepper, salt, and creole mustard in the Measure, Mix & Pour.
4. Grill the shrimp seasoned with Tony’s and Lemon until pink, about 8 minutes.
5. Add Shrimp, Onions and Peppers to the Classic Batter Bowl and pour in the marinade. Refrigerate at least 2 hours, but it is better the next day.
6. When ready to serve, spoon shrimp mixture with a slotted spoon onto a bed of spring mix lettuce. Red Leaf lettuce also makes a pretty bed. Marinade makes a great dressing.
7. ENJOY! #eatlessmovemoreprayalot

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