Ingredients
For the cilantro vinaigrette
- 1 lime, juiced
- 2 tablespoons minced cilantro
- 1 teaspoon Dijon mustard
- 1 tablespoon sugar
- 1/3 cup olive oil
- Kosher salt, to taste
- Black pepper, to taste
For the grilled vegetables
- 1 red bell pepper, seeded and quartered
- 1 green bell pepper, seeded and quartered
- 1/2 red onion, cut into quarters
- 1 jalapeno, halved (remove seeds for less
heat)
- 1 tablespoon olive oil
- Kosher salt, to taste
- Black pepper, to taste
For grilled shrimp
- 1 pound shrimp (25-30 count)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
For the salad
·
2 heads romaine
lettuce, chopped
·
1 cup frozen sweet
corn, thawed
·
1 cup cherry tomatoes,
quartered
·
1 avocado, pitted and
chopped
·
4 scallions, thinly sliced
· 4-6 ounces Cotija cheese
Method
- Preheat grill:
Preheat your grill
to medium-high heat. If you are using gas, turn your burners on medium-high and
allow to preheat. If you are using charcoal, prepare for direct heat grilling.
- Make the vinaigrette:
In a glass jar with
a lid, combine the lime juice, minced cilantro, mustard, sugar, olive oil, and
a pinch of salt and black pepper. Add the lid and shake well to combine all of
the ingredients. Set aside.
The vinaigrette can
be made in advance and stored in the fridge. It’s best served at room
temperature. If you have leftover dressing, it will keep fine in the fridge for
a week.
3. Grill the vegetables:
Drizzle the peppers
and onions with olive oil. Season with a pinch of salt and pepper and using
tongs add to your preheated grill.
Grill the
vegetables for 4-5 minutes per side until they are well charred and tender.
Using tongs, remove from the grill and let cool. Roughly chop the vegetables
for the salad.
4. Prep
and season the shrimp:
In a large bowl,
add the shrimp. Drizzle with olive oil and season with chili powder, garlic
powder, salt, and pepper. Then skewer the shrimp, dividing them between 4
skewers. If you use wooden/bamboo skewers, make sure to soak them well so they
don’t burn completely on the grill.
5. Grill the shrimp:
Add shrimp skewers
to grill (I recommend lightly oiling grill to prevent sticking) and grill for
2-3 minutes per side. The shrimp are done when they are pink and no longer
translucent in the center. Remove shrimp from grill and serve them as soon as
possible.
6. Assemble the salad and serve:
Add the romaine
lettuce into a large serving plate or bowl and drizzle with a tablespoon or two
of the vinaigrette. Top with chopped, grilled vegetables, grilled shrimp, sweet
corn, avocado, cherry tomatoes, scallions, and crumbled Cotija cheese.
7. Storage:
Leftover salad
ingredients are best stored separately and without dressing. Shrimp will keep
in the fridge for 2-3 days. If you do have salad that is dressed, it will keep
okay for 1 day in the fridge, but the texture will change.
NUTRITION
FACTS(PER SERVING)
698 CALORIES
50g FAT
42g CARBS
29g PROTEIN