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Smokey Southwest Shrimp Salad
Ingredients
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THE SHRIMP:
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1/2 teaspoon ground chipotle pepper
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1 teaspoon paprika
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1 teaspoon sugar
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1 teaspoon minced garlic
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salt and ground black pepper, as desired
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1 pound large shrimp (16 - 20 per pound), peeled and deveined
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2 teaspoons grapeseed oil
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THE BEANS:
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1 teaspoon grapeseed oil
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1/2 teaspoon minced garlic
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1/2 teaspoon ground cumin
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1 1/2 cups cooked black beans, from 15 ounce can of beans, drained and rinsed
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salt and ground black pepper, to taste
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THE SALAD:
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1/4 cup fresh lime juice
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2 tablespoons extra virgin olive oil
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1 teaspoon sugar
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1/2 teaspoon ground cumin
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1/2 teaspoon chipotle pepper, ground to powder
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9 cups romaine lettuce leaves, chopped
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1 cup red bell pepper, seeded and julienned
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1/2 cup jicama, peeled and diced
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1 avocado, peeled and sliced
Preparation
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THE SHRIMP: In a medium bowl stir together the spices, garlic, and sugar. Add shrimp and toss to coat well.
Warm oil in a medium skillet over medium-high heat. Add shrimp and cook until bright pink and lightly brown,
about 5 - 6 minutes. Turn shrimp frequently to promote even cooking. Transfer shrimp to a clean plate or bowl
and tent with foil to keep warm.
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THE BEANS: Add an additional teaspoon of oil to the skillet and warm over medium heat. Add garlic and cumin
and stir until fragrant, about 1 minute. Add beans and stir until heated through. Season with salt and pepper as
desired. Remove from heat and set aside.
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THE SALAD: In a small bowl, whisk together lime juice, olive oil, sugar, cumin, ground pepper, and salt and pepper as
desired.
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THE ASSEMBLY: On a large serving platter or 6 individual plates arrange a bed of the chopped romaine; top with
the bell pepper strips, jicama, and avocado. Place black beans on top of the salad, arrange shrimp around beans
then drizzle with the salad dressing.
Categories
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Fish/Seafood
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Plant-Based Protein
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Vegetable
