Here is my recipe for one of my most favorite salads, heck meals even, and I encourage you to try it – share with me if you do!
Firecracker Shrimp Caesar Salad
Approx. 1 lb of shrimp, cleaned & deveined, tails on or off as preferred (serves 3 nice sized salads, for other servings, please adjust accordingly)
1-1½t Fajita seasoning, can add cayenne pepper or pepper flake if desired
1-2 T butter or olive oil
4 C Romaine lettuce cleaned and chopped
½ C Cherry tomatoes halved or quartered
¼ C Chopped cilantro
½ C Roasted or cooked corn
2 Ripe avocados, diced
Pineapple salsa from Trader Joe’s
Chipotle cream sauce (chipotle puree mixed with sour cream)
Cilantro Caesar dressing (Caesar dressing mixed with fresh cilantro) or regular Caesar dressing
Tri-colored tortilla strips
Grated parmesan to taste
Begin by preparing the shrimp and then drying them well on paper towels. Sprinkle the seasoning on and set aside while you heat up the butter in a pan on Med-High heat.
Toss the shrimp into the pan and stir them around to ensure even cooking. Flip them over after about 1-2 minutes and continue cooking until done (another 1-2 minutes). They are done when they turn pink and curl up slightly (about 4 minutes). Do not overcook them, as this tends to dry them out and toughen them up. Remove them to a plate to rest while you assemble the salads. If you prefer them to be cool, you can place them in the fridge for a couple of minutes.
Assemble the salads in whatever order you prefer for visual interest and ingredient uniformity.
Grate on the parmesan cheese and season to taste. Enjoy!
If you make this recipe, please let me know by dropping me a comment or sharing pics on my Facebook page.
You can watch me making this recipe on my YouTube channel, here – Don’t forget to subscribe!: