Ingredients: |
Ingredients: For the cob salad
½ pound (about 3-4 medium) Roma tomatoes chopped
½ English cucumber or 3 smaller garden cucumbers sliced
½ medium red onion thinly sliced
2 avocados peeled, pitted and sliced
1 c. corn
1 medium Romaine lettuce (5-6 cups chopped)
For the Cajun Shrimp
2 Tbsp. unsalted butter
1 pound large raw shrimp peeled and deveined
1 tsp. Cajun spice
2 cloves garlic, pressed
Pinch of salt
For the Zesty Cilantro Lemon Dressing
3 Tbsp. olive oil (mild or extra virgin)
Juice of 1 large lemon (about 3 Tbsp. or lime juice)
½ bunch cilantro (1/2 c. chopped)
1 tsp. sea salt or ¾ tsp table salt
1/8 tsp. freshly ground black pepper
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Directions: |
Directions:Place shrimp in medium bowl, sprinkle with 1 tsp. Cajun spice, 2 pressed garlic cloves and a pinch of salt and stir to combine. Heat large non stick pan over medium high heat. Swirl in 2 Tbsp. butter. Once butter stops sizzling add shrimp in a single layer and saute about 2 minutes without disturbing. Flip shrimp over and saute another minute or just until cooked through. Don't overcook shrimp or will become rubbery. Remove to a plate and set aside to cool. Chop, rinse and spin dry your romaine lettuce. Line the bottom of a large salad platter/bowl with 5 to 6 cups of chopped romaine lettuce. Add remaining ingredients in rows over the top of your romaine: chopped tomatoes, sliced red onion, sliced cucumber, cajun shrimp, avocado and boiled or grilled corn. To make the dressing, in a small bowl, whisk together 3 Tbsp olive oil, 3 Tbsp lemon juice, 1/2 cup chopped cilantro, 1 tsp sea salt and 1/8 tsp black pepper. Drizzle dressing over the shrimp avocado salad then toss to combine and serve. |
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