Island Chili Lime Shrimp Salad

Menu Part


2 each Grillmaster Skewered Shrimp 41/50 ct. (Item# 057515)
2 ounces sweet chili lime vinaigrette
3 ounces piña colada sauce
1 each 8-inch flour or corn tortilla
2 cups Asian slaw mix
1/4 cup toasted cashews, chopped


  1. Fry tortilla in fryer in an off centered base to create more height. This can be achieved be using 2 long pairs of tongs and can be made ahead and stored airtight.
  2. Place shrimp on grill and cook until pink. Glaze 1 side at the end with sweet chili sauce.
  3. While shrimp skewers are cooking, toss pre-measured Asian slaw mix in bag with 2 ounces of chili lime vinaigrette and 1/4 cup of chopped toasted cashews.
  4. Place tortilla on plate centered back, fill with dressed Asian slaw mix and top with glazed shrimp skewers and garnish with chilled piña colada sauce in 4 ounce ramekin.

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