Mixed Greens with Shrimp & Cilantro/Lime Dressing

On a recent trip home, my Mom and I had a lunch and shopping date. Both of us ordered salads—the Asian chicken salad for Mom, and the shrimp with cilantro/lime dressing for myself.

And seeing as how Mom asked for the components of the dressing, I consider myself the luncheon victor.

Disclaimer: Walsh and Ballou, this recipe is not for you.

Mixed Greens with Shrimp & Cilantro/Lime Dressing
Serves 2

Summer! No?

Summer! No?

Cilantro/lime dressing:
1 heaping handful cilantro leaves
1 large garlic clove
1 lime (or 2 if not ripe), juiced
extra-virgin olive oil
salt
black pepper, freshly ground

Place cilantro, garlic, and lime juice in food processor; pulse; with motor running, stream in olive oil until blended to desired consistency; season with salt and pepper; reserve.

Assembly:
2 Tbsps. extra-virgin olive oil
½ pound medium shrimp, peeled and deveined
salt
black pepper, freshly ground
1 red pepper, diced
1 ripe Hass avocado, diced
2 ears corn, charred and kernels removed from cob
½ pint grape tomatoes, cut in half lengthwise
2 handfuls mixed greens
2 flour tortillas, lightly fried in olive oil and cut into strips

1. Heat olive oil to medium-high heat in large sauté pan; add shrimp; season with salt and pepper; cook 1-2 minutes per side until lightly pan-fried; reserve.

2. Combine pepper, avocado, corn, and grape tomatoes in bowl; season; reserve.

3. Place 2 to 3 Tbsps. reserved cilantro/lime dressing in bottom of mixing bowl; add mixed greens and pepper mixture; toss to coat evenly; place in serving bowl; add shrimp serve.

 

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