Island Shrimp and Fruit Salad

Saturday Nights are designated as salad nights in our house. Salads are uncomplicated and after a long week it is nice to sit down to a lite fare. So I am always on the look out for appetizing dinner salad recipes. We skipped on the rice and cut the amount of cabbage in half then added some shredded romaine to the mix.

Source: Woman’s Day (July 2008)
1 3/4 cups cooked rice
1 jar (24oz) tropical mixed fruit in light syrup (reserve 1/2 cup syrup)
1 tbsp plus 1 tsp oil
1 tbsp rice-wine vinegar
1 tsp salt
1/8 tsp ground red pepper, optional
1 head Napa Cabbage (about 1 lb), halved lengthwise, thinly sliced crosswise
1/2 cup thinly sliced red onion
1/2 cup chopped cilantro
1 lb raw large shrimp, peeled
1 tsp dry Caribbean jerk seasoning
Optional: Cashews and/or Macadamia nuts

In a large bowl, whisk reserved fruit syrup, 1 tbsp oil, the vinegar, salt and red pepper until blended. Add mixed fruit, cabbage, onion and cilantro.

Heat remaining oil in a large nonstick skillet. Sprinkle shrimp with jerk seasoning. Add to skillet and saute 2-3 minutes until pink and cooked through.

Add shrimp and rice to fruit and cabbage; toss to mix. Top with nuts.