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Jumbo Butterfly Shrimp Salad with Corn, Tomatoes, and Arugula
Prep Time:
10 minutes
Cook Time:
12 minutes
Makes:
4 servings
Directions
PREPARE the shrimp according to package directions.
TOSS the tomatoes with corn. Add the olive oil, vinegar and salt and black pepper to taste.
ADD the arugula and basil to the salad, toss again, taking care not to break up the tomatoes. Mound the salad on 4 large plates. Place the shrimp on top and serve.
Cook's Note: This makes a great appetizer. For an entrée portion prepare 2 boxes of SeaPak Jumbo Butterfly Shrimp.
Recipe courtesy of the Food Network Kitchens.

Ingredients
1 (9 oz) package SeaPak® Jumbo Butterfly Shrimp - Oven Crispy or SeaPak® Butterfly Shrimp - Ready To Fry
2 cups ripe grape tomatoes, halved
1 cup fresh corn kernels, cooked (from 2 ears)
3 Tablespoons extra-virgin olive oil
1 Tablespoon white wine vinegar 1 bunch arugula, trimmed, washed and dried
1/3 cup fresh basil leaves, torn
1 teaspoon kosher salt Freshly ground black pepper
Best Wine Pairing
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Ollie M says: I love your shrimp scampi! It is so tasty and flavorful. I was trying to impress my new wife with a good meal but I can't cook. So I picked up a package of SeaPak shrimp scampi and it was perfect. Thank you for making such a great, easy-to-make product!




