31 de marzo de 2017

Shrimp Taco Salad RECIPE FOR TODAY

Shrimp Taco Salad

Shrimp Taco Salad
3 ear fresh corn
2 medium zucchini
1 lb. shrimp
¼ c. extra-virgin olive oil
3 tbsp. fresh lime juice
1 tsp. cayenne pepper sauce
¼ tsp. ground cumin
¼ tsp. ground coriander
¼ tsp. salt
1 avocado
2 c. watermelon
¾ c. corn chips (such as Fritos)
1 c. fresh cilantro leaves
Prepare grill for direct grilling on medium.
Grill corn 8 to 10 minutes or until lightly charred, turning occasionally. Grill zucchini 6 to 8 minutes or until lightly charred and tender, turning over once halfway through. Grill shrimp 2 to 4 minutes or until opaque throughout, turning over once halfway through cooking.
In small bowl, whisk together oil, lime juice, pepper sauce, cumin, coriander, and salt.
Cut kernels off ears of corn. Arrange zucchini and avocado on platter. Top with corn, shrimp, and watermelon. Salad can be made ahead to this point and refrigerated, covered, up to 4 hours. To serve, sprinkle with corn chip crumbs and drizzle with dressing. Top with cilantro.

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