Summer has arrived, complete with one 98° day and lots of lovely days after that! Now I’m craving salads for dinner but those salads gotta have pizzazz. I found this salad from Cooking Light magazine a few years ago. The flavors are vibrant, it’s beautiful on the plate, and you get to grill, so it’s kind of the whole package. The dressing is tart, sweet and spicy and really elevates this dish from the usual to the extraordinary. I’ve played with the original recipe a bit here, so you should too (just don’t mess with that dressing!). I’ve been known to throw some chunks of avocado in because, well, they’re delicious. Some cubed jicama might be good in there too! The recipe may look longish but it’s a fairly simple salad to throw together. One more note: this tastes even better when you eat it outside!
Southwestern-Style Shrimp Taco Salad
¼ cup fresh lime juice
2 tablespoons olive oil
1 teaspoon ground cumin
2 teaspoons garlic, minced
2 teaspoons maple syrup
2 teaspoons chipotle hot sauce
1 pound medium shrimp, peeled and de-veined
2 ears shucked corn
4 cups romaine lettuce, chopped
½ cup green onions, chopped
¼ cup fresh cilantro, chopped
One 15 ounce can black beans, rinsed and drained
3 plum tomatoes, chopped or 1½ cups cherry tomatoes, cut in half
2 ounces baked blue corn tortilla chips or regular chips
⅓ cup light sour cream
⅓ cup avocado, peeled and diced
Lime wedges (optional)
Prepare grill to medium-high heat.
Combine lime juice, olive oil, cumin, garlic, syrup, and hot sauce in a small bowl, stirring with a whisk.
Place the shrimp in a shallow bowl. Drizzle 1 tablespoon of the lime juice mixture over shrimp, tossing gently to coat. Reserve the remaining lime juice mixture; set aside.
Thread shrimp onto metal skewers. Lightly coat corn with cooking spray. Place shrimp kebabs and corn on a grill rack coated with cooking spray. Grill 8 minutes, turning kebabs once and turning corn frequently until browned. Remove from grill; cool slightly. Remove shrimp from skewers, and place in a large bowl.
Cut kernels from ears of corn. Add corn, chopped lettuce, green onions, cilantro, black beans, and plum tomatoes to shrimp. Drizzle reserved lime juice mixture over the shrimp mixture and toss gently to combine.
Divide tortilla chips evenly among 4 shallow bowls; top each serving with shrimp mixture. Combine sour cream and diced avocado in a small bowl; mash with a fork until well blended.
Top each serving with sour cream mixture. Serve with a lime wedge, if desired. Serves 4