Crowd Fave Crudite

Crowd Fave Crudite
Ingredients
Prep Time 20 minutes● 3 - Rainbow Carrots
● 10 oz - Cherry Tomatoes
● 1 - Red Bell Pepper
● 1 - Green Bell Pepper
● 1 - Cucumber
● Parsley for decor
● 6 oz - Fresh Raspberries
● ¼ cup -Olive Oil
● 3 Tbsp - Red Wine Vinegar
● ½ cup - Plain Yogurt
● 1 teaspoon - Dijon Mustard
● Pinch - Kosher Salt
● 1 oz - Michelob ULTRA Organic Seltzer Kiwi Lime
Instructions
Total Time 3 hoursRaspberry Vinaigrette:
1. Cut Spaghetti Squash in half. Discard the seeds. Brush olive oil on the inside of the squash and season with salt and pepper. Place the squash bottom side down on a baking sheet and roast in the oven at 375 F for 45 minutes or until tender. Once done, set aside to cool.
2. Reduce the oven temperature to 350 F. You will use it for the shrimp scampi.
3. In a pot over medium heat, add the olive oil; once the oil is hot, add the garlic and let it cook for 2 minutes. Once the garlic has infused its flavor into the olive oil, add the butter. Once the butter has melted, add the red chili flakes and cook for another 3 minutes. Set aside.
4. In a baking pan, place your shrimp. Pour over your hot butter. Top it off with chopped parsley and bake at 350 F for 12 minutes.
5. Serve by shredding the spaghetti squash and topping it off with shrimp scampi.
Enjoy!
For vegetables, cut as desired.
Assemble:
Add 2 oz of raspberry vinaigrette to the bottom of each cup. Assemble vegetables as desired.
