Coconut Shrimp with Mustard Balsamic Vinaigrette
Margaritaville Copycat Recipe
2 tablespoons mustard
1/2 cup Balsamic Dressing
1 (10-oz.) package Margaritaville Calypso Coconut Shrimp
4 cups of your favorite blended salad mix
12 cherry tomatoes cut in half
12 snap peas cut in half; substitute snow peas if you wish
1/2 cup mixed diced peppers any blend of belle pepper
1/2 cup sliced almonds (optional)
1/4 cup coconut toasted (optional)
Mix mustard with dressing and set aside. Cook Calypso Coconut Shrimp according to package directions. Place cooked shrimp and vegetables in a large salad bowl and toss gently with dressing. Sprinkle with toasted coconut and almonds and serve.
You can find the coconut shrimp at Sam's Club in the frozen foods section.