| Ingredient | ULF # | Portion |
|---|---|---|
| Good Grains Cous Cous and Red Quinoa Blend | 758046 | 6 oz. |
| N/D Future Farms Butter Lettuce | 133884 | 5 leaves |
| Marie’s Balsamic Vinaigrette Shallot Dressing | 274339 | 1 oz. |
| Emmi Roth Goat Cheese | 212540 | 1 oz. |
| Cherry Tomato | 121343 | 2 oz. |
| H. Brooks Yellow Onion | 138750 | 1 oz. |
| Mazzetta 26-30 Tail Off Raw Shrimp | 606720 | 6 each |
| 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.
