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Southwestern Grilled Shrimp Salad
Southwestern Grilled Shrimp Salad
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Prep Time:
15 minutes
Cook Time:
12 minutes
Total Time:
27 minutes
Delicious Southwestern grilled shrimp salad with sweet-spicy lime dressing, grilled corn, black bean-tomato salsa, and romaine lettuce. Perfect for summer dinner!
Ingredients:
  • 1 cup olive oil + 2 teaspoons, divided
  • 1/2 cup lime juice + 1 teaspoon, divided
  • 2 chipotle peppers in adobo sauce
  • 2 tablespoon honey
  • 2 cloves garlic
  • 1 teaspoon cumin
  • 1 teaspoon sea salt
  • 1/2 teaspoon fresh ground pepper
  • 1 (15 ounce) can black beans, rinsed and drained
  • 2 roma tomatoes, seeded and chopped
  • 1/2 cup diced red onion
  • 1 teaspoon lime juice
  • 1/4 cup chopped cilantro
  • 1 pound raw small shrimp, peeled and deveined
  • 2 teaspoon olive oil
  • 1 teaspoon fajita seasoning
  • 2 ears fresh corn
  • 2 heads romaine lettuce, chopped
  • 1 avocado. diced
Instructions:
  • In a blender, mix together 1 cup of flavorful olive oil, 1/2 cup of zesty lime juice, chipotle peppers, sweet honey, garlic, aromatic cumin, and a dash of salt and pepper until creamy. Set aside for later use.
  • Combine black beans, tomatoes, onion, 1 teaspoon lime juice, and onions in a bowl. Mix well and set aside.
  • Mix together shrimp, 2 teaspoons of olive oil, and fajita seasoning in a separate bowl until well coated.
  • Heat up the outdoor grill until it's nice and hot. Lightly oil the grate. Place the corn directly on the grill and cook for 6 minutes. Flip the corn over. Put the shrimp in a grill basket and grill both for an additional 6 minutes. Remove from the grill and cut the corn kernels off the cob.
  • Distribute lettuce onto plates, spoon over black bean mixture, layer on shrimp, sprinkle corn, drizzle with dressing, garnish with avocado, serve promptly.

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