Grilled Shrimp Brown Rice Salad with Creamy Cilantro Dressing
WHAT YOU NEED
- 3 tablespoons olive oil
- 2 teaspoons salt
- 1/4 teaspoon ground ancho chile powder
- 16 fresh shrimp, peeled, deveined
- 3 tablespoons fresh lime juice
- 1/4 cup fresh cilantro
- 1 teaspoon salt
- 1 cup Cacique® Crema Mexicana
- 4 cups brown rice, cooked
- 2 cups roasted corn kernels
- 1 medium red bell pepper, diced
- 1 (10 oz) pkg Cacique® Ranchero® Queso Fresco, diced into cubes
- Fresh cilantro for garnish

HOW TO MAKE IT
- Whisk olive oil, salt and ground ancho chile powder in a medium bowl. Add shrimp; toss to coat and place in fridge to marinate for 30 minutes.
- While shrimp marinates make dressing by adding fresh lime juice, cilantro, salt and crema to a blender; blend until smooth and place in fridge until ready to use.
- Preheat grill pan on medium-high heat. Grill shrimp 4 minutes, turning once, or until cooked through and allow to cool.
- Once shrimp have cooled to room temperature, place cooked shrimp, cooked rice, roasted corn, diced bell pepper and cubed queso in a large mixing bowl, pour half of the creamy cilantro dressing and toss to combine. Place in fridge until ready to serve. When ready to serve, garnish with fresh cilantro and serve with additional dressing on side.