Ingredients

• Marinade:
• Juice of 1 lime (optional)
• 2 tablespoons Crisco® Pure Olive Oil
• 1/4 teaspoon salt
• 1/8 teaspoon cayenne pepper
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• Seafood and Mushrooms:
• 1/2 pound fresh sea scallops, 10 to 20 count size
• 1/2 pound fresh tail-on shrimp, 21 to 25 count size
• 1 (6 ounce) package sliced portobello mushrooms
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• Italian Vinaigrette:
• 1/4 cup balsamic vinegar
• 1/2 teaspoon Dijon mustard
• Salt and black pepper to taste
• 1 tablespoon chopped fresh herbs (basil, oregano and thyme)
• 1/2 cup Crisco® Pure Olive Oil
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• Salad:
• 12 cups fresh mixed baby greens
• 1 cup baby grape tomatoes
• 1 medium cucumber, cut in half lengthwise and sliced
• 1/2 red bell pepper, cut in julienne strips
• 1/2 yellow bell pepper, cut in julienne strips
• 1/4 cup shredded carrots
• Freshly grated Parmesan cheese (optional)