Almond Shrimp Tossed Salad
- Yield 4 servings
- 1 pound Cooked Shrimp with tails removed
- 1 bunch Sliced Premium Almonds
- 1 dash Tiger Sauce - add enough for desired taste
- 1 bunch Romain Lettuce
- 1 bunch of chopped scallions and cherry tomatoes
- 3 or 4 ounces Olive Oil
Fill large salad bowl with four servings of Romain lettuce, chopped up scallions and sliced cherry tomatoes. Set aside.
In a non-stick frying pan, sautee cooked shrimp and sliced almonds in olive oil and Tiger Sauce for a few minutes. Remove from heat when you begin to see almonds turning slightly brown.
Cool shrimp and almond mixture until warm. Pour over prepared romain salad that includes chopped chives and sliced cherry tomatoes. Toss slightly and serve.