Mexican Shrimp Salad With Creamy Cilantro Vinaigrette
WHAT YOU NEED
- For the Salad
- 2 heads romaine lettuce, shredded
- 1/3 cup Cacique Grated Cotija Cheese
- 1 cup black beans, drained and rinsed
- 1 cup fresh corn
- 1 cup cherry tomatoes, sliced in half
- 1/3 cup guacamole
- 1/3 cup Cacique Fire Roasted Salsa, drained
- For the Shrimp
- 3/4 lb. medium shrimp peeled and de-veined
- 1 lemon juiced
- 1 tsp red pepper flakes
- 1/2 teaspoon garlic powder
- kosher salt and freshly cracked black pepper
- olive oil for drizzling Instructions
- Creamy Cilantro Dressing
- 1 shallot roughly chopped
- 2 cup tightly packed fresh cilantro leaves stems removed, about 4 ounces
- 1 clove garlic
- 1/4 tsp red pepper flake
- 1/3 cup olive oil
- 2 tbsp Cacique Crema Mexicana
- 1 tbs red wine vinegar
- 1 tsp salt
HOW TO MAKE IT
- For creamy cilantro dressing, combine all the ingredients in a blender and blend for 60 seconds until very smooth. Taste and adjust salt and pepper as needed.
- In a bowl, toss the shrimp with lemon juice, red pepper flakes, garlic powder, salt, and pepper.
- Heat a large skillet over high heat with a drizzle of olive oil. Add the shrimp and sauté for 1–2 minutes per side, until pink and fully cooked. Remove from heat and set aside.
- On a large platter, arrange the romaine, cheese, black beans, corn, cherry tomatoes, guacamole, salsa and cooked shrimp.
- Drizzle with creamy cilantro dressing, garnish with fresh cilantro, and serve!
Note: you can refrigerate the vinaigrette for up to 5 days.
