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TACOS - SHRIMP - Shrimp Taco Salad
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Shrimp Taco Salad Clinton Kelly - The Chew For the Shrimp: | |
1 pound Jumbo | Shrimp,, (peeled and deveined) |
1/4 cup | Olive Oil |
Salt | |
Freshly Ground Pepper | |
2 teaspoons | Chili Powder |
2 teaspoons | Cayenne Pepper |
For the Pico de Gallo | |
3 | Tomatoes,, (finely chopped) |
1/2 small | White Onion,, (finely chopped) |
1/2 | Jalapeno,, (stemmed; seeded; ribs removed; finely minced) |
1 clove | Garlic,, (minced) |
1 | Lime,, (juiced) |
For the Dressing | |
1 tablespoon | Honey |
2 juicy Limes (juiced) | |
1/2 teaspoon | Cumin |
Salt | |
Freshly Ground Pepper | |
1/3 cup | Olive Oil |
1/4 tablespoon | Fresh Oregano,, (finely chopped) |
For the Salad | |
Corn Tortilla Chips,, (to serve) | |
1 head | Romaine or Red Leaf Lettuce, (chopped) |
1/2 cup | Cilantro, (leaves picked; roughly chopped) |
14 ounces | Black Beans,, (drained) |
1 | Avocado,, (cut in chunks) |
1/4 cup | Toasted Pumpkin Seeds |
1/2 cup | Cotija Cheese, (crumbled) |
1. Preheat grill to medium-high.
2. Pour the measured amount of Olive Oil in a large bowl. Add the Salt and Freshly Ground Pepper, ChilI Powder, and Cayenne Pepper and mix until combined. Add the Shrimp and toss to coat.
3. Grill the Shrimp for 2 minutes per side, just until opaque, and remove to a plate.
4. Combine the Pico de Gallo ingredients and season generously with Salt to taste.
5. In a large bowl, whisk together the dressing ingredients. You can add some of the Tomato Water from the Pico de Gallo preparation if desired. Reserve half. Add the Romaine, Cilantro, Black Beans, and Avocado, and toss to coat.
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