Island Paradise Shrimp Salad 

This recipe is courtesy of Retired Portland Firefighter Mike McGuire's wife Deborah! The recipe won a grand prize at a local county fair and Deborah is now using the recipe to enter the Hawaiian Air recipe contest. So give the recipe a try and if you enjoy the salad as much as we have, visit http://aloha.hawaiianairlines.com/entries/public_show/911 and throw her your vote!

Dressing:

• 1/3 cup fresh lemon juice
• 1/3 cup olive oil
• 1 teaspoon tobasco sauce
• 1 teaspoon Worcestershire sauce
• Salt to taste
• 5 cloves minced fresh garlic

Salad:

• 2 cups cooked whole wheat berries *
• 3/4 cup finely diced Maui onion
• 3/4 cup finely chopped carrot
• 3/4 cup finely diced red cabbage
• 3/4 cup slivered red pepper
• 2 teaspoon fresh thyme leaves
• 1/4 cup finely chopped fresh basil
• 1/4 cup finely chopped parsley
• 3/4 cup chopped roasted macadamia nuts
• 1/4 cup finely chopped dried mango
• Salt and pepper to taste

Shrimp:

• 2 tablespoons olive oil
• 1 1/2 pounds medium shrimp, shelled 

Preparation:

1. Combine dressing ingredients in a jar with lid. 
2. Shake well and let sit at room temp for 30 minutes. 
3. In a large salad bowl, combine all salad ingredients. 
4. Cook 1 ½ pounds of medium shelled shrimp in 2 tablespoons olive oil over med-high heat until pink and just cooked through. 
5. Transfer to a plate and cool. 
6. Add shrimp to the salad. 
7. Shake dressing again and pour about 2/3 onto salad. 
8. Mix very well. 
9. Taste and adjust with remainder of dressing if desired. 
10. Any remaining dressing should be stored in fridge. 
11. Garnish with red leaf lettuce leaves and red pepper rings.

   Portland Fire & Rescue 

   We Respond: Always Ready, Always There

   September 6 2011

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