INGREDIENTS

• One 8 oz. package Margaritaville Island Lime Shrimp
• 2 Portabella mushrooms
• 1 Tablespoon white wine
• 6 Fresh cut-up asparagus spears
• 1/4 cup diced red peppers
• Cooked couscous
• Olive oil

DIRECTIONS

Stove Top:

1. Saute two portabella mushrooms (gills removed) in olive oil until tender.
2. In another pan, cook Island Lime Shrimp according to package directions, adding 1 Tablespoon of white wine, 6 fresh cut-up asparagus spears, and ¼ cup diced red peppers.
3. Fill mushroom caps with cooked couscous and top with shrimp/asparagus mixture.

Grill:

1. Preheat grill to medium-high. Place Island Lime Shrimp and 1 Tablespoon white wine in a foil pan on grill.
2. Coat two large portabella mushrooms (gills removed), 6 large asparagus with oil and 1/4 cup red pepper slices, placed directly on grill.
3. Cook for 8-10 minutes, turning often, until shrimp is done and vegetables are tender.
4. Fill mushroom caps with cooked couscous and top with cut-up asparagus, red peppers and shrimp with its sauce.

INGREDIENTS

• 1, 10 oz. package Margaritaville Calypso Coconut Shrimp
• 3 cups mixed greens
• 1 pouch Mango Chutney Dipping Sauce, included with shrimp
• 1/4 cup strawberries, quartered
• 1/4 cup pineapple, chopped
• 2 Tbsp. shredded coconut
• 1/4 Mandarin orange segments

DIRECTIONS

1. Cook Margaritaville Calypso Coconut Shrimp and thaw Mango Chutney pouch according to package directions.
2. Combine greens and Mango Chutney in a large bowl and mix well.
3. Add strawberries, pineapple and toss to coat.
4. Place tossed greens in serving bowl and top each with orange segments, coconut shrimp and shredded coconut.