- Cream colored ponies and crisp romaine lettuce
- Mayo and shallots and chiles from Texas
- Wild shrimp that swim with the moon on their wings
- These are a few of my favorite things
I loved this salad so much that I found the melody of “These Are A Few Of My Favorite Things” playing in my head. Think I’m goofy do you? Just wait until you try this one and you’ll be singing too.
Shrimp, avocado and chipotle, a great Summer fresh recipe. Using canned chipotles in adobo sauce lends a spicy heat and smoky flavor to the citrus and cilantro laced dressing for this salad. A powerful combination that works well. And adding silky avocados helps mellow it’s fiery attitude.
Even better, it was a quick and fresh dinner that was a necessity after our culinary misbehaviors in California. We’ve just returned from a wine tasting tour in the Santa Barbara area. Where there’s good wine, there’s always good food. I’ve returned a couple pounds heavier but armed with some recipe ideas to create in my own kitchen. Take a look at this Shrimp with Walnut Pesto Cream Sauce … omg.
Out of all of the tourist, scenery, ocean, vineyard, tasting room, and food photos I took, this one stands out as one of my favorites. California sure seems to have it’s share of little white dogs, and this one clearly is in charge of that beach.
- 1/3 cup plus 1 tablespoon mayonnaise
- 3/4 cup coarsely chopped fresh cilantro
- 2 1/2 tablespoons fresh lime juice
- 1 1/2 tablespoon fresh orange juice
- 1 small shallot minced
- 1 tablespoon seeded and minced chipotle chilies in adobo sauce plus 1 1/2 tablespoon adobo sauce
- 3/4 teaspoons sea salt plus more, to taste
- Freshly ground pepper to taste
- 1 1/2 pound large shrimp in the shell peeled and deveined and butterflied
- 1 oz can black beans drained and rinsed, 15 .
- 1 leaves large head romaine lettuce torn into bite-size pieces
- 2 avocados peeled, pitted and cut lengthwise into wedges
- In a food processor, combine the mayonnaise, half of the cilantro, 2 teaspoons of the lime juice, the orange juice, shallot, chipotle chilies, ¼ teaspoon of the salt and several grinds of pepper. Process until a creamy, smooth dressing forms, about 10 seconds. Taste and adjust the seasonings with salt and pepper. Cover and refrigerate until ready to use.
- Head an outdoor grill or heat a grill pan stovetop.
- In a bowl, combine the shrimp, 1 tablespoon of the lime juice and 1 tablespoon of the adobo sauce and stir to coat evenly. Let stand at room temperature for 15 minutes.
- In a small bowl, combine the black beans, the remaining 1/2 tablespoon adobo sauce, 1/2 teaspoon of the lime juice, 1/4 teaspoon of the salt and a few grinds of pepper. Let stand at room temperature for 15 minutes.
- Season shrimp lightly with salt and pepper and grill, turning once, until the shrimp are pink and opaque throughout, 3 to 5 minutes total. Transfer to a plate and sprinkle the shrimp with the remaining 2 teaspoons lime juice.
- In a large bowl, toss the lettuce with the remaining 1/4 tsp. salt and several grinds of pepper. Divide the lettuce evenly among individual plates. Top each serving with black beans, shrimp and avocado wedges, dividing evenly. Drizzle each salad with about 2 tablespoons of the dressing and sprinkle with the remaining cilantro. Serve immediately.
Grilled Shrimp Salad with Creamy Chipotle Dressing…It’s what’s for Dinner.