28 Aug. 17 Go Back to Recipes


1 lb large shrimp peeled and deveined*
1 Tbsp olive oil
1 tsp chili powder
1 tsp ground cumin
Salt and freshly ground black pepper
1 head romaine lettuce, chopped into bite size pieces
1 cup grape tomatoes, sliced in half
1 cup frozen corn, cooked to thaw
1/3 cup chopped red onion
2 avocados, diced
2/3 cup crumbled cotija cheese, sub with feta or Parmesan
Blue corn tortilla chips, for serving

Cilantro-Lime Vinaigrette
1/4 cup + 2 Tbsp olive oil
1/4 cup lime juice
1 clove garlic, minced
2 tsp honey
1/4 cup finely chopped cilantro
Salt and pepper to taste

Heat oil in a 12-inch non-stick skillet over medium-high heat. Add shrimp, sprinkle in chili powder, cumin and season with salt and pepper to taste and toss shrimp. Cook, turning once halfway through until shrimp has cooked through, about 3 minutes. Remove from heat.

To assemble salads divide lettuce among 4 plates. Top with shrimp, tomatoes, corn, red onion, diced avocado. Pour dressing over each serving and sprinkle with cotija cheese. Serve with crumbled tortillas chips.

For the dressing:
Whisk together all ingredients in a bowl or jar. Chill until ready to serve.

*If using frozen shrimp add about 1/4 lb. Once thawed they’ll weigh less because of the
moisture that thaws and drains off.