Lime Honey Shrimp Salad

So many fresh flavors involved. And they all blend together well. Seasoning choices abound!

I will admit that it is a rare moment when one of my recipes doesn’t involve turning on the oven. But it also doesn’t heat up the kitchen area when temperatures hit 90 plus. This shrimp salad is cool, refreshing, flavorful, and does take some prep work. Totally worth it.

SOFTWARE

·         1 lb. shrimp, medium or small, peeled, deveined, tails off (if you only have large, cut them down)

·         1/4 c. extra virgin olive oil

·         1/4 c. lime juice

·         1/4 c. honey (orange blossom if you can)

·         2 T. adobo chili powder

·         1 t. cumin

·         1 t. smoked paprika

·         1 t. kosher salt

·         1 t. freshly ground black pepper

·         10 oz. can tomatoes with green chiles, drained

·         11 oz. corn, canned, frozen (thawed), or fresh

·         4 oz. lettuce, iceberg or butter leaf, chopped

·         1/2 avocado, ripe

·         1/4 c. mayonnaise

METHOD

1.       In a large Ziploc bag, combine the shrimp, olive oil, lime juice, honey, chili powder, cumin, paprika, salt, and pepper. Shake to coat the shrimp and place in the refrigerator for at least 1 hour (overnight is better) to marinate.

2.       In a large bowl, combine the tomatoes and corn. Place the refrigerator.

3.       In a small container, mash the avocado and add the mayo, stirring to combine. Place in the refrigerator.

4.       Once the marinating time is over, drain the marinade away (see below for a Variant use of the marinade), and heat a large skillet over medium high heat. Add the shrimp in an even single layer in the skillet and cook the shrimp in batches for about 1 minute on each side or until the shrimp turn pink. Add the shrimp to the bowl with the tomatoes and corn. Stir.

5.       Add the lettuce and toss to combine.

6.       Pour the avocado mayo over the dish, stirring to combine.

7.       Serve in chilled bowls with additional seasonings.

8.       Enjoy.

VARIANTS

If you like, grape or cherry tomatoes can be used instead of the canned tomatoes. Just throw in a small can of green chiles to get the same flavor. Instead of tossing the marinade, you can use it as the dressing, replacing the avocado mayo. If you do, think about dicing the avocado and folding it in to the finished dish. The shrimp can also be grilled for a different flavor or lightly cooked in a skillet. Just don’t overcook or they will be tough.