Ingredients

2 lbs	Shrimp, 40–50 count, peeled and deveined
2 lbs	Bay Scallops
2 lbs	Calamari rings
8 each	Navel oranges, supremed
1 qt	Schwartz's® Banana Peppers, pickled
1 qt	Cucumber, peeled, thinly sliced half moons
3 cups	Red onion, cut in half, thinly sliced
1/4 cup	Jalapeño pepper, fresh, diced
2 cups	Orange juice, fresh
1 cup	Lime juice, fresh
1 cup	Lemon juice, fresh
To taste	Salt

Procedure

1. Poach the shrimp, bay scallops and calamari in 3 gallons of simmering water for 2-3 minutes or until shrimp and scallops are opaque; drain.
2. Submerge in an ice water bath to cool; drain.
3. Cut shrimp into bite- sized pieces. Combine seafood with onions, banana peppers, cucumbers, oranges, jalapeño pepper and orange, lemon and lime juices.
4. Add salt to taste.
5. Refrigerate, covered, for at least 1 hour.

Yield: 24 Servings

Nutrition

No nutrition information available.

Chef's Tip:

Add more heat and a splash of green with the addition of Bay Valley® Brand Pickled Jalapeño Pepper Rings.

For more information, please contact us at www.bayvalleyculinary.com or 1-800-558-4700.
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A TreeHouse Foods Company (NYSE: THS)