- Marinade:
- Juice of 1 lime (optional)
- 2 tablespoons Crisco® Pure Olive Oil
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne pepper
- Seafood and Mushrooms:
- 1/2 pound fresh sea scallops, 10 to 20 count size
- 1/2 pound fresh tail-on shrimp, 21 to 25 count size
- 1 (6 ounce) package sliced portobello mushrooms
- Italian Vinaigrette:
- 1/4 cup balsamic vinegar
- 1/2 teaspoon Dijon mustard
- Salt and black pepper to taste
- 1 tablespoon chopped fresh herbs (basil, oregano and thyme)
- 1/2 cup Crisco® Pure Olive Oil
- Salad:
- 12 cups fresh mixed baby greens
- 1 cup baby grape tomatoes
- 1 medium cucumber, cut in half lengthwise and sliced
- 1/2 red bell pepper, cut in julienne strips
- 1/2 yellow bell pepper, cut in julienne strips
- 1/4 cup shredded carrots
- Freshly grated Parmesan cheese (optional)
- Whisk together marinade ingredients in shallow dish. Add seafood and sliced mushrooms; turn to coat. Cover and refrigerate 30 minutes.
- Combine all vinaigrette ingredients except oil in a blender or food processor. Process on high speed until the mixture is well blended. With the motor running, carefully pour in the olive oil in a steady stream. Set aside.
- Spray grill pan or saute pan with no-stick cooking spray; heat to medium high heat. Remove seafood and mushrooms from marinade; discard marinade. Grill shrimp and scallops 2 to 3 minutes per side or until seafood is cooked through and has browned highlights. Remove from pan and set aside. Add mushrooms; grill 4 to 5 minutes, turning once. Remove from pan.
- Arrange salad ingredients on a medium platter. Top with grilled seafood and mushrooms. Drizzle dressing as desired over the salad. Top with the Parmesan cheese if desired.