Tuesday, July 30, 2013

Grilled Shrimp, Avocado and Tortilla Salad with Lime Crema

Finally, I'm giving you a recipe in advance.  Unlike these Christmas cookies posted after Christmas, this one made it a few days early.  Until August, that is, when most of the country is guaranteed to see the return of warm weather.  At least in the Midwest lately, the air feels like early October and not end of July.  When that heat does return, this main course salad will be ready for you.  It's a great change of pace from all the grilled land animals you've been eating all summer.  It's quick and easy, and for the most part, healthy.  Sure there's some fat in the mayo and cream but fat isn't bad for you, in moderation. 

If you would rather pan sear the shrimp instead of grilling them, that is certainly an option.  Grilling dinner outside is always preferred, you should also be eating this dish outside.  We have been enjoying the hell out of our new patio dining furniture, eating dinner alfresco as often as possible. 

Not sure how to dice an avocado?  One of my favorite blogs has a tutorial

Wondering what to quaff with this lovely meal?  I would suggest a glass of chilled Sancerre, Pinot Gris, or a Mexican beer with lime wedge.  

Grilled Shrimp, Avocado and Tortilla Salad with Lime Crema
4 servings

1 lb medium shrimp, shelled and deveined
1 large bunch romaine lettuce, washed and chopped
2 C cherry tomatoes, halved, large ones quartered
1 small seedless cucumber, halved lengthwise and thinly sliced
1/2 small red onion, halved and thinly sliced
1 Hass avocado, diced
1/2 C roughly chopped cilantro
3 C tortilla chips, roughly crushed
3 TB sour cream
3 TB mayo
3 TB fresh lime juice
1 ts finely grated lime zest
Kosher salt and freshly ground black pepper

Fire up the grill for high heat.  Thread your shrimp onto skewers, if they are made of wood be sure to have soaked them for an hour or so.   Season the shrimp liberally with salt and pepper.  Grill for about 3 minutes per side, until opaque and cooked through.  If using metal skewers, remove them to prevent the residual heat from further (over)cooking.  Set aside. 

In a small mixing bowl, whisk together the dressing ingredients- sour cream, mayo, and lime juice and zest.  Season to taste with S&P.  

In a large mixing bowl, add the romaine, tomato, cucumber, onion, avocado, and cilantro.  Add most of the dressing and toss to combine.  Serve in bowls, then top each with shrimp and tortilla chips. Add additional dressing if needed. 


No comments:

Post a Comment