Southwestern Salad With Shrimp |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Recipe from Everyday Food magazine. Ingredients:
1 tablespoon extra-virgin olive oil, divided |
3 tablespoons extra-virgin olive oil, divided |
1 lb large shrimp, peeled and deveined |
coarse salt and pepper |
2 small head red-leaf lettuce or 2 small green leaf lettuce, torn |
1 avocado, diced |
1/2 english cucumber, diced |
1 small red onion, thinly sliced |
1/2-1 canned chipotle chile in adobo, minced |
3 tablespoons fresh lime juice |
2 teaspoons honey |
1/2 cup chopped fresh cilantro |
Directions:
1. In a large skillet, heat 1 tablespoon extra-virgin olive oil over medium-high. Add shrimp, season with coarse salt and ground pepper. Cook until opaque throughout, 5 to 6 minutes.
2. In a large bowl, toss together lettuce, avocado, cucumber, red onion, chipotle chile in adobo sauce, lime juice and honey; season with salt and pepper. Gradually whisk in 3 tablespoons oil. To serve, top salad with shrimp, drizzle with dressing and sprinkle with cilantro leaves.
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