1. Place Gorton’s Butterfly Shrimp on air fryer rack and air fry at 400°F for 11 – 13 minutes, until reaching an internal temperature of 145°F or higher.


2. Chop pear, avocado, and celery stalk into bite-sized pieces.


3. Add arugula, Kalamata olives, crumbled Roquefort, drained mushrooms, chopped pear, and avocado to a medium bowl.


4. For the dressing, finely chop garlic clove. Add all ingredients in a small bowl and mix with a fork or whisk.


5. Gently mix in the Alba Salad Dressing. Add the salad to a medium serving platter. Top with the air fried Butterfly Shrimp. Enjoy!


For the salad:

9.2 oz Gorton’s Butterfly Shrimp

5 cups arugula

½ cup Kalamata olives, pitted

2 oz Roquefort, crumbled

1 pear

1 avocado

2 celery stalks

4 oz canned mushrooms, drained

For the dressing:

3 tbsp olive oil

1 small garlic clove

1 tbsp freshly squeezed lemon juice or apple cider vinegar

1 tsp Dijon mustard

½ tsp kosher sea salt

¼ tsp freshly-cracked black pepper

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