| Ingredient | ULF # | Portion |
|---|---|---|
| Good Grains Cous Cous and Red Quinoa Blend | 758046 | 6 oz. |
| N/D Bix Produce Butter Lettuce | 133884 | 5 leaves |
| Marie’s Balsamic Vinaigrette Shallot Dressing | 274339 | 1 oz. |
| Stickney Hills Goat Cheese | 212549 | 1 oz. |
| Capital City Cherry Tomato | 121343 | 2 oz. |
| Capital CIty Yellow Onion | 138750 | 1 oz. |
| Mazzetta 26-30 Tail Off Raw Shrimp | 606720 | 6 each |
| Bix Produce Fresh Dill | 133513 | 2 sprigs |
In small bowl combine cous cous quinoa mix, cherry tomato, onion and dressing and mix well. Sear shrimp. Place butter lettuce leaves around outside of bowl with cous cous quinoa mix in the center. Top with goat cheese and shrimp. Garnish with dill sprig.
