Almond Shrimp Tossed Salad
- Yield: 4 servings
- 1pound Cooked Shrimp with tails removed
- 1bunch Sliced Premium Almonds
- 1dash Tiger Sauce - add enough for desired taste
- 1bunch Romain Lettuce
- 1bunch of chopped scallions and cherry tomatoes
- 3 or 4ounces 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.