Ingredients

• Aluminum foil
• 1 large mango
• 1 medium Hass avocado
• 1 ½ lb peeled/deveined large shrimp, tails removed
• 1 tablespoon seafood seasoning
• 1 bag chopped romaine lettuce (7–10 oz)
• ¼ cup Caesar dressing
• 2 tablespoons Buffalo wing sauce
• 2 tablespoons honey

Steps

1. Place oven rack 6 inches from heat; preheat broiler on HIGH. Line baking sheet with foil. Cut mango sides away from pit and halve avocado. Scoop out flesh from each and chop coarsely.
2. Arrange shrimp on sheet in single layer (wash hands). Sprinkle seasoning over shrimp. Broil 4–5 minutes just until shrimp turn pink and opaque.
3. Place romaine in salad bowl. Combine dressing, wing sauce, and honey. Drizzle one-half mixture over romaine; top with shrimp, mangos, and avocados. Drizzle with remaining half dressing. Toss and serve.

Ingredients

• 1 Bakery baguette
• 4 tablespoons olive oil
• ½ teaspoon kosher salt
• ½ teaspoon pepper
• 4 oz crumbled blue cheese
• 1 cup fresh raspberries
• 2 tablespoons raspberry (or pomegranate) salad dressing

Steps

1. Preheat oven to 400°F. Cut twelve ½-inch-thick slices from the bread. Brush bread slices with olive oil; season with salt and pepper. Bake 3–4 minutes or until golden and toasted.
2. Top each bread slice with 2 teaspoons blue cheese and 2–3 raspberries. Bake 1–2 minutes or until cheese has melted slightly.
3. Drizzle ½ teaspoon dressing over each slice. Serve. (Makes 6 servings.)