1. Over medium heat, saute the shrimp until 1/2 way cooked in canola oil using a non-stick pan.
  2. Add No 19 Salmon Blend and toss well. Deglaze the pan with white wine and finish cooking.
  3. Remove from the heat and allow to cool completely.
  4. Mix all remaining ingredients and set aside in the refrigerator.
  5. Once shrimp are cooled, cut each shrimp into thirds and mix with the dressing.
  6. Enjoy on lightly grilled ACME Ciabatta rolls.
  7. Delicious when served with kettle chips.


  • 1 lb peeled and deveined shrimp
  • 2 TBS canola oil
  • 1TBS Just Cook No 19 Salmon Blend
  • 1/4 cup dry white wine
  • 1/2 cup mayonnaise (it really tastes best with full fat)
  • 2 TBS fresh squeezed lemon juice
  • 1 TBS fresh squeezed orange juice
  • 1/4 cup diced fennel
  • 1 stalk green onion sliced, use both the white and green parts
  • 1 TBS lemon zest
  • salt and pepper to taste

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