| Difficulty Level:   | Serves 4  | Prep Time: 10 min  | Cooking Time: 25 min |

In this recipe, transform an ordinary salad into a refreshing and nutritious dish with vibrant flavors. This salad can be enjoyed as a light lunch or appetizer. It will satisfy both your appetite and palate!

Ingredients: 4 Colossal Gulf Shrimp (10-15 Count) Peeled and Deveined* with Tails Intact Seasoning Salt Olive Oil 1 Granny Smith Apple 8 oz. Mixed Field Greens (About 8 Cups) 1/2 Cup of Crumbled Blue Cheese 1/4 Cup of Toasted Chopped Walnuts 1/2 Cup of Dijon Vinaigrette   *Click Here to see how to peel and de-vein Shrimp

How to prepare the Salad:

1. Preheat the broiler.
2. Butterfly the shrimp. Put the Shrimp on a broiler pan, sprinkle with seasoning salt, and brush lightly with olive oil. Broil for about 2 minutes on each side or until they begin to turn pink and are almost cooked through. Cook once, not twice
3. Remove the Shrimp from the broiler and heat the oven to 500°F. Let the shrimp cool. Meanwhile, peel and core the apple and cut it into 1/4-inch-thick slices.
4. Butterfly each Shrimp by splitting them down the middle, starting at the tail and cutting along the inside curve. Do not cut all the way through.
5. Return the Shrimp to the broiler pan or another baking dish and heat in the hot oven for about 2 minutes or until pink and cooked through.

How to assemble your dish:  

1. In a large mixing bowl, toss the greens with the apples, cheese, and walnuts.
2. Drizzle with the vinaigrette and toss until well mixed.
3. Divide the salad among 4 cold plates and top each with a shrimp.