Simple shrimp is brought to life with a zesty garlic sauce! Paired with a citrus salad and crunchy sunflower seeds, this is a perfect, bright plate for any meal.
Ingredients: Russet potato • Shrimp • Oranges • Lemon • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Sunflower seeds • Montreal spice blend (salt, spices (including mustard) and herbs, dehydrated garlic, palm oil, spice extracts) (mustard) • Garlic.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
285 g
Shrimp
(Contains Shrimp)
1 tbsp
Montreal Spice Blend
(Contains Mustard May contain Peanuts, Milk, Tree nuts, Wheat, Mustard, Sulphites, Sesame, Soy, Triticale)
56 g
Spring Mix
2 tbsp
Mayonnaise
(Contains Mustard, Egg May contain Crustaceans, Soy, Egg, Wheat, Gluten, Sesame, Milk, Fish, Tree nuts, Sulphites, Mustard)
1 unit(s)
Lemon
2 unit(s)
Russet Potato
1 unit(s)
Garlic, cloves
1 unit(s)
Orange
28 g
Sunflower Seeds
½ tsp
Sugar*
¼ tsp
Salt*
0.13 tsp
Pepper*
3 tbsp
Oil*
If you've opted for shrimp, heat a large non-stick pan over medium-high heat. While the pan heats, using a strainer, drain and rinse shrimp. Pat dry with paper towels. Season with salt and 1 tsp (2 tsp) Montreal Spice Blend. When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.** Continue with the recipe as written.