• Ingredients:
  • 8oz package of sliced FunGuy white button mushrooms
  • 1 pound shrimp, cleaned and deveined
  • 1 tablespoon olive oil
  • ½ tablespoon jerk seasoning
  • ¼ teaspoon coarse salt
  • 2 limes
  • 3 tablespoons olive oil
  • 2 tablespoons pineapple juice
  • pinch salt and fresh black pepper
  • 4 cups mixed lettuce
  • 1 small white onion
  • 1 cucumber
  • 1 mango
  • 1 avocado
  • ¼ fresh pineapple chunks
  • cilantro (optional)
  • cashews

Tantalize your tastebuds this week with a tropical salad full of jerk spiced shrimp, ripe fruits, and FunGuy mushrooms! 

A salad that has it all: ripe pineapple and mango, creamy avocado slices, crisp cucumber, crunchy cashews, and topped with savory jerk spiced shrimp and mushrooms. Dress it all up with a simple lime and pineapple vinaigrette to balance flavors for the perfect salad getaway!

DIRECTIONS:

  1. Put the sliced FunGuy mushrooms and shrimp into a large bowl. Add the olive oil, jerk seasoning, salt, and cut one lime in half, squeezing the juice from one half over the shrimp and mushrooms and reserving the other half for later. Toss well to coat the mushrooms and shrimp, cover, and allow to marinate for 10-15 minutes in the refrigerator. 
  2. While the mushrooms and shrimp marinate prepare the dressing and rest of the salad. 
  3. Cut the other lime in half and squeeze all of the juice into a bowl. Add in the 3 tablespoons of olive oil, pineapple juice, and whisk well. Taste and season with salt and pepper. Cover and set aside. 
  4. Wash the lettuce and let it drain off excess water. Cut the lettuce into thin strips and transfer to a bowl. Peel the outer layer from the onion, cut it in half before slicing it into very thin rounds, and add to the bowl.  Peel the skin off the outside of the cucumber and mango. Using the peeler, peel thin ribbons of the cucumber and mango and add them to the bowl with the lettuce. Peel the avocado and slice it thinly and set aside. 
  5. Heat a sauté pan over medium high heat. Once the pan is hot, add the mushrooms and shrimp and sauté for 2-3 minutes, or until the shrimp has turned pink and curled. Turn off the heat and squeeze the other half of the lime over the shrimp and mushrooms, add the cilantro, and toss again.  
  6. Pour half of the dressing into the bowl with the lettuce, cucumber, and mango and toss well to coat the salad. Divide the lettuce between 4 plates and curl the cucumber and mango ribbons into rounds before adding to the plates. Place a few slices of avocado on each salad. Evenly distribute the shrimp and mushrooms between each salad, add the cashews and drizzle with the remaining dressing on top. 
  7. Serve immediately. 

Have a Fun meal!