4 main course servings or 6 side servings
Ingredients:
Salad
- 2 large heads Romaine lettuce, washed and chopped
- 8 ounces grape or mixed colored tomatoes, halved or quartered depending on size
- 2 large or 3 medium ears of corn, roasted, with kernels cut off the cob
- 1 medium cucumber, peeled, de-seeded, and chopped
- 1 small red onion, finely sliced and soaked in ice water for 15 minutes
- 1 large avocado, chopped
- Optional: chopped cilantro for garnish
Add all of the salad ingredients except the avocado to a large serving bowl, and toss gently to combine.
Vinaigrette
- 1/4 cup olive oil
- 2 Tablespoons lime juice
- 1 Tablespoon red wine vinegar
- 2 cloves of garlic, finely minced
- 1 Tablespoon honey
- Kosher or sea salt to taste (a pinch or more)
- Black pepper(preferably smoked) to taste(a pinch of more)
Combine all ingredients in a small, deep bowl and whisk until emulsified. Set aside while preparing the shrimp.
Shrimp
- 1 pound large raw shrimp, peeled and de-veined (leave tails on)
- 3 Tablespoons of olive oil
- 2 cloves of garlic, finely minced
- ½ teaspoon sea salt
- 2 teaspoons chili powder
- 1½ teaspoons of smoked paprika
- ½ teaspoon cayenne pepper
Combine oil and all spices in a plastic bag and mix well. Add shrimp and seal, then lay flat in the refrigerator for 15 minutes to marinate. Make sure the shrimp is all covered. Add 1 tablespoon of the marinating oil to a large skill, and heat over medium high heat. Add the rest of the shrimp and spice mixture. Cook, stirring and turning often, until shrimp are opaque and curl into "C" shapes – about 5-7 minutes.
Just before serving, add avocado and shrimp to the salad mixture, and drizzle the vinaigrette on top. If desired, sprinkle with chopped cilantro and serve immediately.
This article first appeared in the August 2023 edition of the HealthPerks newsletter.
