From: Executive Chef Glen Clow, GrandView Steak House, Painted Mountain Golf Resort, Mesa, AZ. Yield: 1 serving.

8 large Ocean Garden® Authentic Mexican Shrimp, peeled and deveined

¼ cup butter

1 tsp. lemon juice

2 sugar cane skewers

¼ cup red bell pepper, julienne

1 tomato, cut in wedges

¼ cup tri-color tortilla strips

¼ cup jicama, julienne

2 Tbsp. fresh cilantro, chopped

¼ cup Prickly Pear Dressing

Prickly Pear Dressing:

¼ cup Cahills Prickly Pear Syrup (to taste)

¼ cup canola oil

1 egg yolk

¼ cup red wine vinegar

1 tsp. white pepper

1 tsp. kosher salt

3 Tbsp. white sugar

For dressing: Puree first four ingredients, then add salt, pepper and sugar to taste.

For salad: Mix butter and lemon juice to taste. Brush shrimp with lemon butter. Grill lightly.

To serve: Layer mixed greens and vegetables on plate and top with shrimp. Garnish with tri-color tortilla strips and sprinkle with cilantro. Drizzle well with dressing.