Ingredients
1/2 cup ginger salad dressing
1 tablespoon roasted garlic
2 tablespoons orange marmalade
1 tablespoon soy sauce
1 teaspoon chile pepper blend paste
2 teaspoons sesame oil
8 shrimp bar-b-skewers (thawed)
1 teaspoon Chinese five-spice powder
2 large tomatoes
8–10 fresh basil leaves, finely chopped
1 large eggplant
Olive oil cooking spray
1 1/2 teaspoons vegetable seasoning blend, divided
2 teaspoons balsamic vinegar
2 tablespoons shredded Parmesan cheese
1 cup fresh strawberries (rinsed)
1/4 cup part-skim ricotta cheese
1/4 cup light sour cream
2 tablespoons honey
1 1/2 cups aerosol whipped cream (+ extra for topping)
1 teaspoon cherry extract
1 1/2 cups flake cereal with oat/fruit
1 cup fresh blueberries (rinsed)
Description
Garlic Chile Shrimp With Grilled Eggplant Salad
Publix Super Markets
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