INGREDIENTS

3  12" Garden Vegetable Wraps (13271)  
22 oz. vol. Romaine Lettuce , shredded 
6 oz. vol. Roma Tomatoes , diced 
3 oz. vol. Red Onions , diced 
3 oz. vol. Bleu Cheese Crumbles 
6 oz. vol. Celery , diced 
9 each Pimento Stuffed Green Olives  
9 each Cooked Salad Shrimp , 100/150 ct. 
4.5 oz. vol. Spicy V-8 Vinaigrette , see recipe   
9 each *2 ½ or 3 1/2” Bamboo Skewers   
9 each *2 oz. shot glasses   

DIRECTIONS

1.) Cut tortillas into 4.5” discs. (Each tortilla should yield 4 each 4.5” discs.) Tightly wrap tortilla discs in plastic and hold ambient until ready for use.

2.) Skewer olives onto bamboo skewers.

3.) When ready to assemble, cut a 12 o’ clock line on tortilla discs.

4.) Fill mini cups or shot glasses with ½ oz. of spicy V-8 vinaigrette.

5.) Fold tortillas into a cone shape and place in shot cups.

6.) Toss lettuce, tomatoes, onions, bleu cheese crumbles and celery together in a mixing bowl.

7.) Distribute salad evenly into each “martini cone”. Top each cone with 1 salad shrimp and skewered olive.

8.) Serve immediately.

9.) Note: If unable to use disposable shot glasses, these cones also fit perfectly in 2 oz. portion control cups. Drizzle salad dressing to serve. *Bamboo skewers can be ordered online at www.pickonus.com *2 oz. shot glasses can be ordered online at www.plasticcontainercity.com

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