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 (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 oven to broil 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, mango, and avocado. Drizzle with remaining half of dressing. Toss and serve.

Ingredients

• 1 Bakery baguette
• ¼ cup olive oil
• ½ teaspoon kosher salt
• ½ teaspoon pepper
• ½ cup crumbled blue cheese, divided
• 1 cup fresh raspberries
• 2 tablespoons raspberry (or pomegranate) salad dressing

Steps

1. Preheat oven to 400°F. Cut baguette into 12 slices. Brush slices with oil; season with salt and pepper. Bake 3–4 minutes until golden and toasted.
2. Top each crostini with 2 teaspoons blue cheese and 2–3 raspberries. Bake 1–2 minutes until cheese melts slightly.
3. Drizzle ½ teaspoon dressing over each slice. Serve. (Makes 6 servings.)