Recipe: Florida Gulf Shrimp Tropical Salad

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Patsy Bentivenga, a member of the Champions Tour staff who is a former executive chef, has created a recipe associated with the Naples, Fla.-area, site of this week's ACE Group Classic.

For those of you who cannot attend the tournament in person, here's a chance to celebrate the local flavor while watching your favorite players on television.

Tune in to the ACE Group Classic hosted by Peter Jacobsen, Friday from 12:30 p.m. -2:30 p.m. ET and Saturday-Sunday at 1:00 p.m.-4:00 p.m. on GOLF Channel.

MORE: Defending champ Hoch discusses his favorite foods | Champions Tour pros' favorite recipes

Florida Gulf Shrimp Tropical Salad
Mango, jicama, green onions, boston lettuce with Pineapple Citrus Vinaigrette
Servings: 6

Shrimp Marinade
2 tbsp. Olive Oil
1 tbsp. Lemon Juice
1 tbsp. Lemon Zest
1 tbsp. Fresh Jalapeño Pepper, fine dice
Salt & Pepper to taste

Salad
1 lb. Large shrimp, uncooked, peeled, deveined, halved lengthwise
2 med. Mangos, peeled and sliced
l med. Jicama, peeled, julienne strips (Approx. 2 ½ cups)
1 bunch Green Onions, thinly sliced
3 Tbsp. Fresh Cilantro, loose chop
3 heads Boston Lettuce, washed & dried
1 tsp. Lime Zest for garnish

Marinade:
Wisk olive oil, lemon juice, lemon zest, jalapeño, salt and pepper together in a medium bowl and toss shrimp until completely coated, let sit for 10-15 min.

Grill shrimp (May be sautéed if grill is not available) and place on top of prepared salad.

Pineapple Citrus Vinaigrette
3 tbsp. Fresh lime juice
2 tbsp. Pineapple juice
1 tbsp. Rice Vinegar, chilled
¼ C. Extra-virgin Olive Oil
Salt & Pepper

Whisk lime juice, pineapple juice, rice vinegar, in a small bowl. Gradually whisk in oil. Season vinaigrette with salt and pepper to taste. May be made ahead and refrigerated until salad is ready to be dressed.

Assembly:

Using half of the vinaigrette, toss the lettuce and place on serving platter or individual plates. Place the rest of the ingredients on dressed lettuce leaves, top with the shrimp and drizzle the remaining vinaigrette over top of salad. Garnish with lime zest.

Chef's Note: Description

For the shrimp lover, the gulf's southern waters of Florida produce a chef's real favorite, Gulf "Pink" Shrimp. Their sweet creamy flavors complimented with tropical fruits create a very colorful and delicious salad as an appetizer or main dish.