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ACAPULCO SHRIMP SALAD




Source of Recipe


Heluvagood


List of Ingredients




1 pound cooked peeled shrimp
1/4 cup diced yellow pepper
1/2 cup sliced green onion
1 cup frozen tiny peas, defrosted
8 ounces Heluva® Good Monterey Jack Cheese with Jalapeño Peppers, cubed
1 cup peeled, seeded, and diced cucumber
2 cups juice-packed pineapple, drained and cubed
12 ounces cherry tomatoes, halved
1 12-ounce container Heluva® Good Ranch Dip
salt and pepper to taste
lettuce or salad savoy leaves

Recipe



Combine first five ingredients in a large bowl. (Prepare ahead if desired; cover and refrigerate.) Before serving add cucumber, pineapple and cherry tomatoes. Add dip and stir well. Season with salt and pepper to taste. Serve on individual plates covered with lettuce.

Serving suggestion: Serve with hot dinner rolls or bread sticks.

Serves 6-8.