Recipe

Shrimp Summer Salad with Cilantro-Lime Dressing

Enjoy fresh flavors of summer in one delicious bowl with this fresh and vibrant Shrimp Salad with Cilantro-Lime Dressing recipe. Ready in just 20 minutes, this easy and healthy salad makes a delicious lunch or dinner the whole family will enjoy.

Ingredients for Cilantro Lime Salad Dressing:

•  1 1/2 cups Cilantro, chopped
• 2 Garlic Cloves — minced or pressed
• 1 Lime, juiced OR 2-3 Tbsp Lime Juice
• 1/2 tsp Sea Salt
• 1/4 tsp Black Pepper
• 1/3 cup Plain Greek Yogurt
• 1/3 cup Extra-virgin Olive Oil
• 1 tbsp Jalapeño, chopped (optional, for added heat)
  

Ingredients for Salad:

• 1 lb CenSea Cooked Shrimp, 31/40
• 1 tsp Extra-virgin Olive Oil
• 4 Tbsp Salted Butter, separated
  
• 1/2 tsp Granulated Garlic
  
• 1/2 tsp Ground Cumin
• 1/2 tsp Paprika
  
• 3 medium Romaine Lettuce, about 10 cups chopped
• 1/2 lb, about 3 medium Roma Tomatoes, sliced
• 1/2 medium Red Onion, thinly sliced
• 1/2 English Cucumber, sliced
• 1 Avocado peeled, pitted and sliced
• 2 Corn on the Cob, freshly cooked
• 1 Jalapeno (seeds removed), finely diced 

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Cilantro Lime Salad Dressing Instructions:

1.  Place the cilantro, garlic, yogurt, lime juice, salt and pepper, jalapeño (optional) in a blender. Blend until smooth.
2. Slowly, with the blender running on low add the olive oil and blend until incorporated.

Shrimp Summer Salad Instructions:

1. Thaw shrimp in refrigerator or under cool running water. Pat dry shrimp with paper towels and place in a medium bowl.
2. Toss shrimp with 2 Tbsp melted butter in a bowl until well-coated.
3. Combine paprika, cumin, and granulated garlic. Stir until well combined. Sprinkle over shrimp.
   
4. Heat a pan over medium-high heat for a few minutes until hot. Melt additional 2 Tbsp butter.
   
5. Add shrimp and 2 cloves garlic to the pan in a single layer, cook for 1-2 minutes or until it starts to become pink around edges, then flip and cook until shrimp are cooked through, less than a minute. Transfer to a plate and set aside.   
6. Chop, rinse and spin dry 3 medium heads of romaine lettuce. Transfer that to a large mixing bowl.
7. Add tomatoes, red onion, cucumbers, avocados and corn.
8. Top with cooked shrimp.
9. Drizzle with Cilantro Lime Salad Dressing.
10. Serve immediately.
11. Refrigerate leftovers for up to 2 days.