Chipotle Shrimp Salad

Fire up the grill for this delicious chipotle shrimp salad recipe - a go-to salad for summer weeknights when it’s too hot to turn on the oven. We love the combination of marinated grilled shrimp with the smoky homemade chipotle dressing served over top of a bed of lettuce on a hot summer day.

Prep Time20

Cook Time10

Total Time30

Servings:

Equipment

Gas grill
Cutting board
Chef's knife
Small blender

Ingredients

For The Grill

20 peeled and deveined shrimp
1 tablespoon lime juice
1 tablespoon extra virgin olive oil
1 teaspoon taco seasoning or Cajun seasoning
2 ears of corn husk removed

For Dressing

¼ cup light sour cream
¼ plain Greek yogurt
1 tablespoon lime juice
1-2 tablespoons adobo sauce from a small can of Chipotle peppers Adjust to taste
1 tablespoon honey optional

For Salad

1 can of black beans rinsed and drained
¼ cup Pico De Gallo salsa
1 large avocado chopped
½ pint cherry tomatoes diced
4 tablespoons fresh cilantro
1 large head of Romaine lettuce washed and chopped

Instructions

Warm up your grill on medium heat. Soak wooden skewers in water.
Add the shrimp to the skewers and arrange on a tray. Mix lime juice, extra virgin olive oil, and taco seasoning in a small bowl and brush over the raw shrimp.
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. Once cool enough to handle, cut the kernels off the corn.
In a food processor or blender, combine the dressing ingredients and blend until creamy smooth.
Assemble the salads by dividing the romaine lettuce, salsa, avocado, tomatoes, cilantro, grilled shrimp, grilled corn, and dressing between 4 bowls.

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