Spicy Cajun-Oriental Shrimp & Olive Salad with Wonton Crackers

Linda's recipe is submitted for the Chopped Challenge Round Two Appetizer Basket including the following items:

Theme: Chinese New Year - Mardis Gras Celebration
Wonton Wrappers
Bean Sprouts
Cajun Seasoning
Shrimp
BONUS ITEM: Muffaletta Olive Spread

The theme for Chopped Round II was Fusion Confusion and in this dish, I marry the flavors of a Chinese New Year celebration and Mardis Gras.

If you like Muffalettas, you will love this salad. The shrimp was a great addition. The bean sprouts and water chestnuts gave the salad a nice crunch. While the baked wontons were good, I found myself wanting to pair it with nice crusty bread. I will definitely make this again.

Spicy Cajun-Oriental Shrimp & Olive Salad with Wonton Crackers

by Linda Mire

Salad:

2 cups shrimp (peeled, boiled and chopped) *
1/2 cup water chestnuts (diced)
1/2 cup bean sprouts (ends removed and diced)
1/2 cup celery (diced)
1/2 cup red bell pepper (diced)
1/2 cup green onions (diced)
1 cup green olives with pimentos (diced)
1 cup black olives (diced)
Handful of bean sprouts (end removed) for garnish
Whole green olives for garnish
Black pepper for garnish

Place all ingredients in a large salad bowl (except the garnish items). Cover with plastic wrap and chill for an hour.

Dressing for Salad:

3/4 cup olive oil
1/4 cup rice wine vinegar
2 teaspoons Slap Ya Mama Original Cajun Seasoning
dash of sea salt and white pepper

Combine all ingredients and whisk well. Set aside.

Wontons:

12 wonton wrappers (cut in half for triangles shape)
Olive oil

Lightly brush a baking sheet with olive oil. Place triangles on the baking sheet and lightly brush with olive oil on top. Bake at 375F for 4-6 minutes, until lightly browned.

To Serve:

Whisk the dressing and add to the salad. Toss to coat well. Divide between four bowls and garnish each with a few bean sprouts, green olive and black pepper. Serve with baked wontons.