Rourke and I frequent a certain Mexican restaurant near our house. For once, I got out of my shrimp-taco box and ordered the shrimp salad instead. I was pleasantly surprised how tasty it was.
A week or so later, I had a hankering for that salad, but did not feel like getting dressed up to go out. So, I bought the ingredients, with a few exceptions, on my next grocery run.
Here’s what I came up with…..
For the shrimp, I started with a pound of shell-on 16-20 shrimp. two garlic cloves, minced, the zest and juice of 1 lime, 1 tablespoon of olive oil and a teaspoon of salt. I whisked all of the ingredients together, minus the shrimp, and then added the shrimp to marinate for at least 30 minutes. I rotated and shook the shrimp every once in awhile to redistribute the marinade.
I sautéed these in a non-stick skillet for a minute and a half on both sides. I removed them to a plate to cool and then peeled them.
For the tomatillo vinaigrette, I started with olive oil, tomatillo salsa, honey, cilantro, a lime and salt/pepper. I have made this twice and prefer Herdez Salsa Verde the best.I placed everything in a Mason jar, put the lid on and shook vigorously. (We brought some extra dressing home from the restaurant to try and copy it. Rourke said he liked my tomatillo vinaigrette better than the restaurant’s. It might be a biased opinion, though. ;))
For the salad, I tried to get in all of the colors of the rainbow. I used avocado, cucumber, tomato, rainbow carrots, and pepper-jack cheese. (The restaurant used jicama, but the store was out when I went, thus the cheese replacement.). I guess the only color I’m missing is yellow.My sous chef Rourke joined me and helped chop the veggies and cheese. The restaurant spiralized their carrots in the salad, which was my excuse of getting to pull out my new toy!For the assembly, I started filling my salad bowl with 5 cups of mixed greens. (I was thinking this would be a great make-ahead salad for a party or gathering.)I then placed the shrimp on top.Followed by cucumber slices…tomatoes…..cheese….avocado….and spiralized rainbow carrots.I then poured dressing on top. (If you do decide to make this ahead of time, wait until just before serving to pour on dressing.)And tossed all of that goodness together.Rourke and I enjoyed every last bit of rainbow tastiness!
1 pound shrimp, shells on
2 cloves of garlic, minced
zest and juice of 1 lime
1 tablespoon olive oil
1 teaspoon of salt
Whisk all ingredients except shrimp in an enclosed container. Add shrimp and marinate for 30 minutes to an hour in the fridge, shaking several times.
Cook shrimp in a non-stick skillet for 3 minutes, turning halfway through. Remove from skillet to cool. Peel shrimp.
1/3 tomatillo salsa (preferably Herdez Salsa Verde)
1/3 cup olive oil
1 tablespoon honey
1 tablespoon minced fresh cilantro
juice of half a lime
salt and pepper to taste
Place all ingredients in a jar. Shake well.
1 tomato, chopped
1 avocado, scored and squeezed with lime
3 rainbow carrots, spiralized or chopped
4 ounces pepper jack cheese, cut into bite-sized pieces
1 cucumber, sliced thin
5 cups mixed greens
Place lettuce in a large salad bowl. Top with shrimp, tomato, cheese, cucumber, carrots, and spooned-out avocado. Pour dressing over just before serving and toss well.