•   Dressing
  • 5 oz. plain Greek yogurt
  • 1-1/2 oz. pureed cucumbers
  • 1/2 oz. champagne vinegar
  • 1-1/4 tsp. chopped fresh oregano
  • 1 tsp. chopped fresh parsley
  •   Salad
  • 1-3/4 oz. raw shrimp (51/60 count), peeled, deveined
  • 1 tsp. canola oil
  • 1 tsp. blackening spice
  • 5 oz. romaine lettuce, chopped into 1/2-inch pieces
  • 2 oz. diced mangos
  • 1-1/2 oz. unpeeled diced cucumbers
  • 3 oz. cooked wild rice
  • 8 each PREMIUM Saltine Whole Grain Crackers


Nutritional facts are based on a single serving
Calories 220
Total fat 4.5g
Saturated fat 0.5g
Trans fat 0g
Cholesterol 45mg
Sodium 480mg
Carbohydrate 30g
Dietary fiber 4g
Sugars 10g
Protein 16g
Calcium 15%DV
Iron 10%DV


  1. Combine  ingredients. Refrigerate until ready to use.
  2. Salad:
  3. Thread  shrimp onto skewers, placing skewer through head and tail of each shrimp. Brush with oil; sprinkle with blackening spice.
  4. Grill  on medium direct heat 2 to 3 min. on each side. Remove from grill; set aside.
  5. Combine  lettuce, mangos, cucumbers and Dressing.
  6. For Each Salad:
  7. Place  half of Salad mixture onto serving plate. Top with half the shrimp.
  8. Spoon  half the rice on one side of the salad. Place 4 crackers on other side.
  9. Saute Shrimp

    Instead of grilling, shrimp skewers can also be sauteed in skillet on medium-high heat 2 to 3 min. on each side.

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