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Cajun Shrimp Kebabs with Romaine-Pear Salad

Spicy shrimp and sweet pears complement this earthy spinach salad—great as a sharable starter or entrée.


2 Tbsp. canola oil

1 Tbsp. Cajun spices

12 large shrimp, peeled and cleaned with tail on

8 oz. smoked sausage, cooked and sliced

1 cup Markon First Crop (MFC) Red Onions, chopped

16 oz. Ready-Set-Serve Chopped Romaine

4 oz. frisée

2 Markon First Crop Pears, chopped


Combine oil and Cajun spices. Thread shrimp, sausage, and onion onto eight skewers and brush with the oil mixture. Grill skewers until shrimp is cooked and onion is soft.

Divide spinach, frisée, and pears equally among serving plates. Top each salad with two kebabs each.

Serve with house-made dressing.