Grilled Shrimp Taco Salad
A salad loaded to black beans, corn, avocado, tomatoes and grilled shrimp tossed in a tangy cilantro lime vinaigrette.
Servings 2 Servings
Ingredients
Grilled Shrimp Salad Ingredients:
- 1 pound medium 26-30 count prawns peeled and devined
- 1 clove garlic minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper optional
- 1 tablespoon olive oil
- 4 cups chopped romaine lettuce
- 1 cup cooked corn kernels
- 2 to matoes diced
- 1 1/2 cups canned black beans rinsed and drained
- 1 avocado pitted, diced
- Cilantro Lime Vinaigrette recipe follows
Cilantro Lime Vinaigrette Ingredients:
- 1/4 cup chopped fresh cilantro
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lime juice
- 1 garlic clove minced
- 1 teaspoon lime zest
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cumin
Instructions
- If using wooden skewers to grill the shrimp begin soaking them in water 20 minutes before cooking.
- Combine first 7 ingredients together in a bowl. Cover and refrigerate for at least 20 minutes to let the flavors meld.
- Meanwhile, add the remaining ingredients to your salad bowl.
- Combine all the ingredients for the dressing and set aside until ready to use.
- After the shrimp have marinated, preheat your grill to medium-high heat.
- Skewer 4 - 5 prawns on each skewer.
- Grill prawns until opaque and cooked through, about 2 minutes per side.
- Lay shrimp on top of prepared salad. Whisk the dressing and drizzle over the salad. Serve.
Notes
Enjoy!