Grilled Shrimp and Tomato Salad Sandwich
Directions
- Grill shrimp until done and set aside.
- Lightly grill tomatoes, then cut in half.
- In a bowl combine all ingredients except bread and mix well.
- Place on bread and serve.
Ingredients
- 4 slice(s) bread, pumpernikel
- 1/4 Cup dill, fresh, minced
- 1 Tbsp. garlic, clove(s), minced
- 1/2 Cup oil, olive
- 1/4 Cup olive(s), Kalamata, pitted, sliced
- 1/4 Cup onion(s), green, white only sliced
- 1 Tbsp. oregano, fresh, minced
- 1/4 Cup parsley, fresh, minced
- 1 Peak Fresh Produce® Lemon(s), zest and juice
- 1/2 tsp. red pepper, flakes
- 1/2 lbs. shrimp, 31/35 count
- 1 Cup tomato(es), green
- 1 tsp. West Creek® Honey
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
