Mojito Shrimp Salad in Biscuit Bowls

As refreshing as a breeze in summer, this shrimp salad wakes up your mouth with lime and mint, all served in edible bowls.

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Servings 5

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ingredients 13
Prep Time 15 min
Total Time 35 min

Ingredients

Biscuit Bowls

1: can (10.2 oz) Pillsbury® Grands!® Flaky Layers refrigerated original biscuits

Dressing

1/4: cup olive or canola oil

2: tablespoons chopped fresh mint leaves

1: tablespoon honey

1: teaspoon grated lime peel

2: tablespoons fresh lime juice

1/4: teaspoon rum extract

1: small clove garlic, finely chopped

Salad

12: oz cooked deveined peeled medium (32 count) shrimp, tail shells removed

1/2: cup fresh sweet peas (from pods)

1: can (11 oz) mandarin orange segments, drained

5: cups torn leaf lettuce

2: medium green onions, sliced (2 tablespoons)

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Directions

1 Heat oven to 350°F. On ungreased large cookie sheet, turn 5 (6-oz) custard cups upside down; spray outsides of cups with cooking spray. Separate dough into 5 biscuits; press each to form 6-inch circle. Press each biscuit over bottom and around side of each cup. Using fingers, press dough around each cup, forming bowl. Bake 15 to 18 minutes or until golden brown. Carefully remove custard cups. Set aside. Cool completely, about 5 minutes.
2 Meanwhile, in large bowl, mix dressing ingredients with wire whisk; fold in shrimp. Set aside. In small microwavable bowl, microwave peas about 30 seconds or just until heated through. Refrigerate while biscuit bowls cool.
3 Place biscuit bowls on serving plates. Fold oranges, peas, lettuce and onions into shrimp and dressing. Spoon into biscuit bowls. Serve immediately.

EXPERT TIPS

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Expert Tips

One-half pound of pea pods usually yields about 1/2 cup of peas. Choose plump, tender, bright green pods. To shell peas, open the pod with your thumbnail. Frozen peas can be substituted, if you like.

One bunch watercress, tough stems removed (about 1 cup) can be used in place of 1 cup of the leaf lettuce.