Cajun shrimp, grilled corn, fresh tomato and avocado drizzled with cilantro-lime dressing. It's summer on a plate, Enjoy!
Course: Salad
Cuisine: American
Servings: 4
Ingredients
SALAD:
1headromaine lettucechopped
1/2lb.cherry tomatoessliced in half
1English cucumbercut in half lengthwise & sliced
1/2med.red onionthinly sliced
2avocadospeeled, pitted and sliced
1c. grilled corn kernelsfrom 2 cobs
CILANTRO LIME DRESSING:
3T.olive oil
Juice of 1 lg. lime
1/2bunchcilantrochopped
1tsp.granulated sugar
1tsp.sea salt
1/8tsp.freshly ground black pepper
CAJUN SHRIMP:
1lb. (21-30 ct) raw shrimppeeled and deveined
1tsp.Cajun spiceor Old Bay
2clovesgarlicminced
1pinchsalt
2T.unsalted butter
Instructions
Prep veggies and make salad dressing before cooking shrimp.
SALAD: Chop, rinse, and spin dry romaine lettuce. Line the bottom of a large salad platter/bowl with 5 to 6 cups of chopped romaine lettuce. Grill corn on the cob; cool before cutting the kernels of the cob. Arrange the remaining salad ingredients in rows on top of the romaine, leaving a spot for the Cajun shrimp. Place salad in the refrigerator to keep cold.
CILANTRO LIME DRESSING: Pour all of the ingredients into a small jar with a lid, cover, and shake until the sugar is dissolved and everything is well combined; set aside.
CAJUN SHRIMP: Place shrimp in a medium bowl, sprinkle with Cajun spice or Old Bay, minced garlic, and a pinch of salt; gently toss to combine.
Heat a large non-stick pan over medium-high heat. Melt 2 tablespoons butter. Once the butter starts to sizzle, add shrimp in a single layer and sauté about 2 minutes. Flip the shrimp over and sauté for another minute or two just until cooked through. (Don't overcook shrimp) Remove to a plate to cool. Arrange shrimp on top of salad. Drizzle with dressing and serve.