Cilantro Lime Shrimp Salad
Instructions
- Cilantro Lime Vinaigrette
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To make vinaigrette, combine the rice vinegar, lime juice, honey, garlic, chipotle and salt in a blender or a food processor. With the machine running, gradually add the canola oil. Add the cilantro and process until the vinaigrette is smooth.
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30 extra-large (16/20 count) shrimp, preferably wild caught, about 1 2/3 pounds, peeled and deveined
- Shrimp
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Toss the shrimp with EVOO, garlic, ¾ tsp salt, and ¼ tsp pepper in a shallow dish. Cover and refrigerate for 30-60 minutes. Preheat a gas grill to cast iron grill pan to high. Put the corn on the grill and cover. Grill, turning occasionally, until corn is hot and most of the kernels are deep brown, about 6 minutes. Transfer to platter and let cool until easy to handle. Cut corn off cobs.
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Drain the shrimp, discarding the oil. Cook shrimp on medium-heat about 2 minutes per side. Transfer to plate.
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Combine greens, corn, cheese, tomatoes, and roasted red pepper in bowl. Drizzle dressing and toss. Season salad with salt and pepper. Place salad on plates, top with shrimp, and serve with remaining dressing. Top with avocado slices and crushed tortilla chips.