by Anthony Bussiere, Executive Chef

Harissa Shrimp Salad SlidersSERVES 2

FEATURING...

1 lb 71/90 White Shrimp (#421153)

1 cup Finely Chopped Celery (#865009)

1 lb Heirloom Cherry Tomatoes (#271236)

1 cup Whole Egg Mayo (#201346)

2-3 tbsp Harissa Seasoning (#497723)

3 Brioche Slider Rolls (#465532)

3 leaves RomaCrunch™ Lettuce (#517979)

METHOD:

1. Cook 1 pound of the 71/90 white shrimp for 3 minutes and cool immediately.

2. Once cooled and drained, place the shrimp in a mixing bowl and add finely chopped celery and heirloom cherry tomatoes, cut into quarters.

3. Add whole egg mayo, salt and pepper to taste and harissa seasoning and mix until just blended.

4. There are several ways to serve this filling. One way is on some brioche slider rolls or make it gluten free by serving it in a lettuce wrap.

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Try one of our new products: RomaCrunch™ lettuce. I saw this item recently in California during a tour of our Peak™ produce fields. The RomaCrunch™ lettuce is a cross between baby romaine lettuce and iceberg lettuce. It is sweet like romaine, but tightly packed like iceberg. Just cut the core about 1/2 inch and peel the leaves away, place on a plate and fill with whatever you like.