I guess I got so caught up in “mothers day” that I forgot to even post a blog. Woops!

I had a super mellow day that involved crispy hashbrown breakfast, napping, reading, going to the dog park, walking and then watching my kids perform in a Broadway Bound performance of The Little Mermaid and then capping it off with gluten free vegan pizza aaaandddd watching Game of Thrones. Good, good day ☺

So I apologize for my very late presentation today, but the wait will have been worth it! If you were wondering what you should have for dinner tonight? This is it!!!

Southwestern Chipotle Shrimp Salad

Southwestern Chipotle Shrimp Salad is the best thing ever. These shrimp are so flavorful that I could have just sat down with the whole pound and eaten them straight from the pan. But when mixed with a huge fresh salad, they really help the salad to come alive and go the extra mile. And a half.

Southwestern Chipotle Shrimp Salad

This salad is so awesome and so filling that Pete never even asked where the other half of dinner was- pretty major. And in this season of warm weather/trying to get healthier- this is a great way to do dinner ☺

Southwestern Chipotle Shrimp Salad

 

Recipe: Southwestern Chipotle Shrimp Salad

Ingredients

  • 1 pound raw shrimp, peeled and deveined
  • Marinade
  • 3 cloves garlic, rough chopped
  • 2 tablespoon chipotle (canned chili and liquid)
  • 6 tablespoon vegetable oil
  • ¼ cup red wine vinegar
  • ½ cup cilantro
  • salt
  • ¼ cup vegetable oil
  • 3 tablespoons red wine vinegar
  • For the salad:
  • 8 cups romaine lettuce hearts, chopped
  • 2 ears fresh raw corn, kernels cut off
  • 1/2 yellow bell pepper, diced
  • 1/2 red bell pepper, diced
  • 1 cup black beans, rinsed and drained
  • ½ avocado, large diced
  • 1 limes zest and juice

Instructions

  1. In the jar of a blender, combine the marinade ingredients and puree until smooth. Season to taste with kosher salt. Remove 2 tablespoons of the marinade and transfer it to a small bowl. The rest should go in a large Tupperware or Ziploc bag. Add the shrimp to the marinade, toss to coat and refrigerate for at least an hour and up to all day.
  2. With the remaining two tablespoons of marinade, add the ¼ cup vegetable oil and the red wine vinegar. Mix well and season to taste with kosher salt and set aside.
  3. In a large bowl or on a serving platter, combine the lettuce, fresh corn kernels, bell pepper, black beans and avocado.
  4. Bring a large skillet to highest heat. When the skillet is smoking, add 1/3 of the shrimp. (You do not want to over crowd the pan or the shrimp will steam instead of get browned on the edges). After 1-2 minutes, flip and repeat, cooking the shrimp until they are just barely cooked to opaque in the center, Remove them to a separate plate and continue cooking the rest of the shrimp.
  5. Drizzle the salad with prepared dressing and then pile the shrimp on top. Squeeze the fresh lime over the top of the salad, toss and serve.

Preparation time: 20 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 2-4

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Categorized: Dinner, Recipe Index, Salad
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I guess I got so caught up in “mothers day” that I forgot to even post a blog. Woops!

I had a super mellow day that involved crispy hashbrown breakfast, napping, reading, going to the dog park, walking and then watching my kids perform in a Broadway Bound performance of The Little Mermaid and then capping it off with gluten free vegan pizza aaaandddd watching Game of Thrones. Good, good day ☺

So I apologize for my very late presentation today, but the wait will have been worth it! If you were wondering what you should have for dinner tonight? This is it!!!

Southwestern Chipotle Shrimp Salad

Southwestern Chipotle Shrimp Salad is the best thing ever. These shrimp are so flavorful that I could have just sat down with the whole pound and eaten them straight from the pan. But when mixed with a huge fresh salad, they really help the salad to come alive and go the extra mile. And a half.

Southwestern Chipotle Shrimp Salad

This salad is so awesome and so filling that Pete never even asked where the other half of dinner was- pretty major. And in this season of warm weather/trying to get healthier- this is a great way to do dinner ☺

Southwestern Chipotle Shrimp Salad

 

Recipe: Southwestern Chipotle Shrimp Salad

Ingredients

  • 1 pound raw shrimp, peeled and deveined
  • Marinade
  • 3 cloves garlic, rough chopped
  • 2 tablespoon chipotle (canned chili and liquid)
  • 6 tablespoon vegetable oil
  • ¼ cup red wine vinegar
  • ½ cup cilantro
  • salt
  • ¼ cup vegetable oil
  • 3 tablespoons red wine vinegar
  • For the salad:
  • 8 cups romaine lettuce hearts, chopped
  • 2 ears fresh raw corn, kernels cut off
  • 1/2 yellow bell pepper, diced
  • 1/2 red bell pepper, diced
  • 1 cup black beans, rinsed and drained
  • ½ avocado, large diced
  • 1 limes zest and juice

Instructions

  1. In the jar of a blender, combine the marinade ingredients and puree until smooth. Season to taste with kosher salt. Remove 2 tablespoons of the marinade and transfer it to a small bowl. The rest should go in a large Tupperware or Ziploc bag. Add the shrimp to the marinade, toss to coat and refrigerate for at least an hour and up to all day.
  2. With the remaining two tablespoons of marinade, add the ¼ cup vegetable oil and the red wine vinegar. Mix well and season to taste with kosher salt and set aside.
  3. In a large bowl or on a serving platter, combine the lettuce, fresh corn kernels, bell pepper, black beans and avocado.
  4. Bring a large skillet to highest heat. When the skillet is smoking, add 1/3 of the shrimp. (You do not want to over crowd the pan or the shrimp will steam instead of get browned on the edges). After 1-2 minutes, flip and repeat, cooking the shrimp until they are just barely cooked to opaque in the center, Remove them to a separate plate and continue cooking the rest of the shrimp.
  5. Drizzle the salad with prepared dressing and then pile the shrimp on top. Squeeze the fresh lime over the top of the salad, toss and serve.

Preparation time: 20 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 2-4

Recipe by Heather Christo (http://heatherchristo.com)