Mexican Shrimp Salad
A delightful salad, bursting with flavour that can be served as a main course all on it's own!
Ingredients
- 2 cups devained, tail removed raw shrimp
- 2 cloves chopped garlic
- 1 tbsp honey
- 1 tbsp red chili flakes
- 1/2 lime fresh squeeze juice
- 2 tbsp olive oil
- 4 cups Vertical Roots Romaine Lettuce, chopped
- 2 bunches Vertical Roots Arugula, chopped
- 2 bunches Vertical Roots Cilantro, chopped
- 1/2 cup corn
- 1/2 cup black beans
- 1 avacado, diced
- 1/2 cup red onion, sliced
- 1/3 cup Vertical Roots Lime Vinaigrette
- Salt & Pepper to taste
Instructions
- Combine shrimp, olive oil, honey, red chili flakes, garlic, 2 tbsp of the cilantro, and lime juice. Toss together well and set aside. (Add more chili flakes if you want it spicier.)
- In a large salad bowl, add the lettuce, herbs, and toss together.
- Toss in the corn, beans, and red onion to the lettuce and herbs, and set aside.
- In a medium heated pan, add the shrimp that have been marinating. Allow to cook for a couple of minutes and then turn and/or toss and cook for another 2 minutes. When the shrimp is pink throughout, remove from the heat.
- Depending on how you are plating or serving the salad, the avocado and shrimp will be added to the top of the salad. If plating, add the fresh ingredients to the plate, then sprinkle the avocado around the top, followed by evenly placing the shrimp.
- Dress the salad with the Lime Vinaigrette or allow each individual to add to their liking.
- However you decide to serve it, you can be guarenteed its going to be TASTY!