This pretty salad has such authentic flavor, you'll think you're sitting at a beachside cantina in Acapulco. —Heidi Hall, North St. Paul, Minnesota
Ingredients
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- 1 to 2 teaspoons dried cilantro flakes
- 1 small garlic clove, minced
- 3/4 teaspoon sugar
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- salad:
- 1 teaspoon olive oil
- 1/2 pound uncooked large shrimp, peeled and deveined
- 1/4 teaspoon chili powder
- 1/8 teaspoon salt
- 1/8 teaspoon ground cumin
- 1 small garlic clove, minced
- 5 cups chopped hearts of romaine
- 1 cup fresh or frozen corn, thawed
- 1 cup frozen peas, thawed
- 1/2 cup chopped sweet red pepper
- 1 medium ripe avocado, peeled and thinly sliced
Directions
- In a bowl, whisk the first seven ingredients until blended. In a skillet, heat oil over medium-high heat. Add shrimp, chili powder, salt and cumin; cook and stir until shrimp turn pink, 2-3 minutes. Add garlic; cook 1 minute longer. Remove from heat.
- In a bowl, combine romaine, corn, peas and red pepper; drizzle with dressing and toss to coat. Top with avocado and shrimp.
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