Thursday, June 30, 2011

Favorite Summer Salad- part 2

Southwestern-Style Shrimp Taco Salad

Here is round two of my favorite summer salads! This one is pretty quick and super delicious! Enjoy!




1/4 cup fresh lime juice

2 tablespoons olive oil

1 teaspoon ground cumin

2 teaspoons minced garlic

2 teaspoons maple syrup (I go light on this)

2 teaspoons chipotle hot sauce

3/4 pound medium shrimp, peeled and de-veined

2 ears shucked corn

cooking spray

1 cup chopped romaine lettuce

1/2 cup chopped green onions

1/4 cup chopped fresh cilantro

1 (15 oz) can black beans, rinsed and drained

3 plum tomatoes, chopped

2 oz blue corn tortilla chips (this can be changed out)

1/3 cup light sour cream

1/4 cup diced avocado

Lime wedges (optional)

1. Prepare grill to medium-high heat.

2. Combine lime juice, olive oil, cumin, garlic, syrup, and hot sauce in a small bowl.

3. Place shrimp in shallow bowl and drizzle 1 tablespoon of the lime juice mixture, tossing gently to coat. Thread shrimp onto metal skewers.

4. Reserve the remaining lime juice mixture; set aside.

5. Lightly coat corn with cooking spray. Grill shrimp and corn on a grill rack coated with cooking spray- about 8 minutes will do the trick.

6. Remove shrimp from skewers and place in large bowl. Cut kernels from ears of corn and place in bowl with the shrimp.

7. Add chopped lettuce, green onions, cilantro, black beans and tomatoes to shrimp.

8. Drizzle reserve lime juice mixture over ingredients and toss to combine.

9. Divide tortilla chips evenly among bowls and top with 1 cup shrimp mixture each.

10. Combine avocado and sour cream in small bowl. Mash with a fork until well blended. Top each bowl with about 1 tablespoon sour cream mixture and serve with a lime wedge. Yields 6 servings.
Print the recipe here.






1 comment:

  1. Lindsay--cute blog! Happy 4th! Miss you!
    xo, Jules

    ReplyDelete