24 oz tropical mixed fruit in light syrup
1 Tbsp plus 1 tsp extra virgin olive oil
1 Tbsp rice (or cider) vinegar
1 tsp salt
1/8 tsp cayenne
1 head napa cabbage (found in your grocery, with the appearance of a large, pale romain…AKA Chinese cabbage)
1/2 cup thinly sliced red onion
1/2 cup fresh cilantro, chopped
1 lb raw large shrimp, chelled and deveined
1 tsp dry Caribbean jerk seasoning
1 3/4 to 2 cups warm cooked rice (or one 8.8 oz pouch quick rice, cooled slightly)
Chopped macadamia or cashews for garnish

1. Measure 1/2 cup syrup from the fruit. Drain remaining syrup off fruit. In large bowl, add the 1/2 cup syrup, 1 Tbsp olive oil, salt and cayenne. Whisk to blend. Add drained fruit, cabbage that has been cut once lengthwise and then thinly sliced, onion and cilantro. Coat throughly by tossing.

2. heat 1 tsp olive oil in a large nonstick skillet. Sprinkle shrimp with jerk seasoning. Add to skillet and cook for 2-3 minutes, stirring occassionally, until shrimp are pink and just cooked through. Be careful not to overcook, as shrimp will be rubbery!

3. Add shrimp and rice to fruit mixture and toss. Top with nuts and serve!

TIPS: Pair with your favorite light wine and enjoy!

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This is a very healthy and easy salad to make. Great for lunch time and light snacking.
Makes 4 servings | Time: 15 minutes

1 pound Napa or Savoy cabbage, cored and shredded
2 carrots, peeled and grated
2 or 3 scallions, minced
1/4 to 1/3 cup peanut (preferred) or canola oil
2 tablespoons freshly squeezed lime juice
1 teaspoon soy sauce
Salt and freshly ground pepper to taste

Start by combining the vegetables in a bowl. Then mix the oil, lime juice and soy sauce. The original recipe says you can add salt but I think the soy sauce is good enough. Add fresh ground black pepper if you wish. Toss the veggies and dressing then serve cold.

Thanks to thebittenword for the original recipe & beautiful photograph.

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