Shrimp Taco Salad
Ingredients
- ¼ c. plus 1 tablespoon extra-virgin olive oil divided
- Juice of 3 limes
- 2 tbsp. chopped fresh cilantro
- ½ tsp. ground cumin
- 1 tsp. honey
- kosher salt
- Freshly ground black pepper
- 1 lb. large raw shrimp peeled and deveined
- 1 large head of romaine cored and chopped
- 1 c. cherry tomatoes halved
- 1 c. corn kernels fresh or frozen and thawed
Instructions
- In a small bowl, combine 1/4 cup olive oil, lime juice, cilantro, cumin and honey.
- Season with salt and pepper.
- In a glass baking dish, combine shrimp and half the dressing.
- Let marinate for at least 10 and up to 1 hour.
- When ready to cook, heat remaining tablespoon olive oil in a large skillet over medium-high heat.
- Add shrimp and sear until fully pink, 2 per side.
- In a large bowl, add romaine, tomatoes, corn and shrimp.
- Toss with remaining dressing until evenly coated.
