Caribbean Cajun Dinner Salad

Ingredients list

• 14 large shrimps, uncooked
• 142 g (5 oz) mesclun
• 2 green onions
• 4 hearts of palm
• 1 avocado
• ½ red pepper
• ¼ pineapple
• 240 ml (1 cup) mandarin oranges, cut in quarters (canned)
• 1 lemon
• 1 pouch of Loney's Cajun Fondue Sauce

• 15 ml (1 tbsp) lemon juice
• 30 ml (2 tbsp) tangerine juice (from canned mandarin oranges)
• 1 ml (¼ tsp) salt
• 1 pinch pepper
• 1 ml (¼ tsp) from the Loney's Cajun Fondue Sauce pouch
• Mix ingredients together.
• Stir in 60 ml (4 tbsp) olive oil.

Preparation

Divide the mesclun onto two plates. Cut the pineapple in quarters, then remove the rind. Cut the pepper into strips. Coarsely chop the hearts of palm and green onions. Spread half over each plate of mesclun.

Drain and reserve the juice from the canned mandarin orange segments. Add them to salad (half the can may be enough, according to taste).

Peel the avocado, cut into cubes, then drizzle the juice of about a quarter lemon (to prevent the avocado from darkening).

Peel the uncooked shrimp and place in another bowl, then add the Loney's Cajun Fondue Sauce mixture - RESERVE 1 ml (¼ tsp) of the sauce mixture for the dressing. Dust the shrimp fully with the powder. Heat olive oil in a skillet over medium heat, sauté the dusted shrimp until golden and cooked.

Pour the dressing over the salad on each plate, according to the desired amount, then top with the shrimps.