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Gallery Southwestern Salad with Shrimp Credit: Marcus Nilsson Recipe Summary Servings: 4
Ingredients Ingredient Checklist 4 tablespoons extra-virgin olive oil, divided 1 pound large shrimp, peeled and deveined Coarse salt and ground pepper 2 small heads red- or green-leaf lettuce, torn 1 avocado, diced small 1/2 English cucumber, diced small 1 small red onion, thinly sliced 1/2 to 1 canned chipotle chile in adobo sauce, minced 3 tablespoons fresh lime juice 2 teaspoons honey 1/2 cup fresh cilantro leaves
Gallery Southwestern Salad with Shrimp Credit: Marcus Nilsson
Recipe Summary Servings: 4
Gallery
Southwestern Salad with Shrimp Credit: Marcus Nilsson
Southwestern Salad with Shrimp
Credit: Marcus Nilsson
Southwestern Salad with Shrimp
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
- 4 tablespoons extra-virgin olive oil, divided 1 pound large shrimp, peeled and deveined Coarse salt and ground pepper 2 small heads red- or green-leaf lettuce, torn 1 avocado, diced small 1/2 English cucumber, diced small 1 small red onion, thinly sliced 1/2 to 1 canned chipotle chile in adobo sauce, minced 3 tablespoons fresh lime juice 2 teaspoons honey 1/2 cup fresh cilantro leaves
Directions
In a large skillet, heat 1 tablespoon olive oil over medium-high. Add shrimp; season with salt and pepper. Cook until opaque throughout, 5 to 6 minutes.
In a large bowl, toss together lettuce, avocado, cucumber, and red onion. In a small bowl, combine chile, lime juice, and honey; season with salt and pepper. Gradually whisk in 3 tablespoons oil. To serve, top salad with shrimp, drizzle with dressing, and sprinkle with cilantro.
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All Reviews for Southwestern Salad with Shrimp
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Southwestern Salad with Shrimp
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
