Cooking Corner:::;: Making Everyday Meals A Special Occasion (NAPSA)—There’s good news for shrimp lovers. Once reserved by many for special occasions, this tasty source of protein is becoming increasingly convenient and available. For many, meatless meals used to mean a menu built around fish—no more. Last year, during the biggest seafood-selling season of the year, shrimp reigned as the No. 1-selling item in that category in America. To help make mealtimes really special occasions, SeaPak has developed several signature recipes, one of which is described below. Some are the handiwork of the comny’s own registered dietitian and Food Network celebrity Robin Miller. For those whoalso enjoy greattasting, restaurant-quality seafood dishes of all kinds, the same comny has also launched line- up of all-natural fish fillets and Maryland-style crab cakes. Consumers who want to enjoy shrimll year long can find more great-tasting recipes and meal solutions at www.SeaPak.com. Caribbean Coconut Shrimp Salad Prep Time: 5 minutes Cook Time: 12 minutes Makes:4 servings 1 carton (10 oz.) SeaPak* Coconut Shrimp 1 bag romainelettuce, chopped 1 cucumber, chopped ’4 cup macadamia nuts, roughly chopped(if desired) Last year, during the biggest seafood-selling season of the year, shrimp reigned as the No. 1-selling item in that category in America. Juice of 2 limes (about 2 1 ’% 1 “4 cup) Tbsp. honey tsp. red wine vinegar tsp. olive oil cket of orange sauce (included in carton) PREPAREshrimp according to ckage directions. PLACElettuce and chopped cucumberin a large bowl. In a small bowl, whisk togetherall ingredients in the dressing. Pour desired amountof dressing overlettuce and toss. PLACE lettuce mixture on serving plates. Top with cooked coconut shrimp. Sprinkle with nuts as a garnish and serve. Recipe courtesy of Food Network celebrity and SeaPak rtner Robin Miller.
