Recipe: Key West Chipotle Shrimp Salad

Total Time: 30 minutes

Yield: 4 serving(s)

Ingredients

• For The Grill
• 20 deveined peeled shrimp on skewers
• 1 tablespoon lime juice
• 1 tablespoon extra virgin olive oil
• 1 teaspoon Cajun seasoning
• 2 ears of corn on the cob with husk and hair removed
• For Dressing
• 4 tablespoons light sour cream
• 4 tablespoons plain Greek yogurt
• 1 tablespoon lime juice
• 1 small can of Chipotle peppers in adobe sauce (I use 1-2 peppers but add to your taste)
• For Salad
• 1 can of black beans, rinsed and drained
• 1 small container of Pico De Gallo salsa
• 1 large avocado, chopped into pieces
• 12 cherry tomatoes, diced
• 4 tablespoons fresh cilantro
• 3 heads of Romain lettuce, washed and chopped
• You will need a blender or food processor to make the dressing

Directions

1. Warm up your grill on medium heat.
2. Set out four plates and add Romain lettuce, black beans, cilantro, cherry tomatoes, avocado, and 1 tablespoon of Pico De Gallo to each plate.
3. In a food processor or blender, combine the dressing ingredients and blend until creamy smooth.
4. Mix lime juice, extra virgin olive oil, and cajun seasoning in a small bowl and brush over raw shrimp.
5. Add corn to one side of the grill and cook approximately 5 minutes per side until corn is cooked and has nice grill marks. Cook shrimp on the other side of the grill approximately 3 minutes per side until pink and firm.
6. Cut the grilled corn off the cob and distribute evenly over each salad.
7. Top each salad with 5 grilled shrimp and serve with creamy chipotle dressing.

Nutrition Information Per Serving

From the kitchen of: Chris Freytag