Cilantro Lime Shrimp Skewer Salad Courtesy Of: Sysco Corporation Cilantro Lime Shrimp Skewer Salad 20 servings 100 pieces Shrimp (5 per skewer)—raw, peeled and deveined, with tails 3-3/4 lbs. Mixed salad greens in 1-inch pieces 5 lbs. Vegetable slaw (green cabbage, red cabbage, carrot, bell pepper, onion, etc.) 20 springs Fresh whole cilantro 1-1/4 lbs. Tomato, 1/4-inch diced 2 qts. Cilantro Lime Ranch Dressing (see below) 20 Slices lime 20 Wooden skewers, soaked in warm water As needed Salt and ground black pepper Thread each skewer with 5 shrimp. Transfer skewers to an appropriate storage container. Ice down, cover, label, date and refrigerate until needed.

For each serving: Season a skewer of shrimp with salt and pepper and grill until shrimp are opaque and cooked through. Reserve warm.

Line a large, chilled serving bowl with 3 oz. of mixed salad greens. In a small stainless-steel bowl, gently combine 3/4 fl. oz. of Cilantro Lime Ranch Dressing with 4 oz. of vegetable slaw, then transfer the mixture to the center of the mixed salad greens.

Top the vegetable slaw with the shrimp skewer, and finish the plate by spreading 1 oz. of diced tomatoes around the perimeter of the mixed salad greens. Garnish with a fresh cilantro sprig and a lime slice, and serve with a 2 fl. oz. side of Cilantro Lime Ranch Dressing.

Cilantro Lime Ranch Dressing:
3-3/4 qts. Sysco Imperial Ranch Dressing
8 fl. oz. lime juice
1 cup cilantro, freshly chopped
In a large mixing bowl, thoroughly blend all ingredients. Transfer to an appropriate storage container and cover, label, date and refrigerate until needed. Use as a sauce, dip, dressing or spread.