1 pkg. Sea Cuisine® Shrimp Scampi
2 cups cooked wild rice pilaf, bulgur wheat, or quinoa
½ cup canned drained and rinsed chickpeas
½ cup diced seedless cucumber
2 small ripe tomatoes, seeded and diced
4 large green leaf lettuce leaves
Heat Shrimp Scampi in a large skillet over low heat until shrimp is cooked and sauce is hot. Remove cooked shrimp from sauce. Set aside shrimp. Place rice pilaf, chickpeas, cucumber, and tomatoes into skillet with sauce. Cook and stir over low heat till warmed. Divide lettuce among two large salad plates. Spoon half of rice salad onto each plate. Finish by placing half of the cooked shrimp onto each salad. Serves 2.