It is Spring and I thought I would make a fresh, spring salad with some of the baby greens in my garden. I used my baby spinach and baby leaf lettuce to make this yummy shrimp salad. I marinated the shrimp for a little bit while I whipped up a cilantro lime dressing. This was a bright, fresh, delicious salad you will want to make soon!
Here's what you need: (for two salads)
1 lb. large shrimp, peeled and deveined
1 T olive oil
1 t chipotle chile powder
1 t smoked paprika
salt and pepper to taste
Fresh baby greens, ( butter or leaf lettuce, baby spinach, or spring mix)
1 avocado sliced or diced
Cherry or grape tomatoes sliced
1/2 cup finely sliced red onion
1 lime, sliced (you will need 2 for the whole recipe)
Queso Fresco cheese crumbles ( about 1/2 cup)
For the dressing:
3/4 cup plain Greek yogurt
Handful of cilantro leaves
Juice of one lime
1/4 t ground cumin
1 garlic clove minced
Salt to taste
Place the shrimp in a large ziploc bag and add the 4 ingredients listed under the shrimp into the bag. Coat the shrimp and allow it to marinate while you make the dressing.
Make the dressing by blending all the ingredients for the dressing in a blender or food processor, salting to taste.
Assemble the greens, tomatoes, onion, avocado, and cheese crumbles on two plates;.
Next, heat a skillet on medium high heat. Add the shrimp and saute till they are no longer pink. Top the greens with the warm shrimp and drizzle with the dressing. Serve with lime wedges and extra cilantro if you wish. Enjoy!