Spicy Banana and Shrimp Crepes

Ingredients

• 2 tablespoons sesame oil 
• 1/4 cup sliced DOLE® Green Onions 
• 1 teaspoon minced garlic 
• 1 teaspoon thinly sliced red chili 
• 12 jumbo shrimp, peeled and deveined 
• 2 firm DOLE Bananas, peeled and sliced diagonally 
• 6 cups DOLE Spring Mix 
• 16 DOLE Asparagus, cooked 
• Ginger Dressing (recipe below) 
• 4 store-bought or homemade crepes

Directions

1. Heat sesame oil in sauté pan over medium-high heat. Sauté green onions, garlic and red chili, about 2 minutes or until tender. Add shrimp and banana slices, cook 4 minutes or until shrimp turns pink. Remove and set aside.

2. Toss spring mix and asparagus with Sesame-Ginger Vinaigrette, set aside.

3. Place crepes on four serving plates. Position the spring mix and asparagus over half the crepe. Arrange the shrimp-banana mixture on top and fold over the crepe. Serve immediately.

Sesame-Ginger Vinaigrette: Combine 3 tablespoons sliced DOLE Green Onions, 2 tablespoons chopped cilantro, 1 tablespoon sesame oil, 1 tablespoon rice vinegar, 1 tablespoon grated fresh ginger, 1-1/2 teaspoons honey, 1-1/2 teaspoons water, 1 teaspoon minced garlic in a small bowl. Makes about 1/3 cup.