Created by Noble Pig | Serves: 4 entree portions or 6 side-salad portions
Ingredients
1 pound jumbo shrimp, peeled, deveined and tails removed, sliced lengthwise
3 ears corn, shucked and corn sliced off the ear
4 Tablespoons butter
juice of 3 limes
1 Tablespoon cilantro, chopped
1/2 teaspoon salt
1 head romaine lettuce, chopped
1 (15 oz) can black beans, rinsed and drained
3/4 pound grape tomatoes, sliced lengthwise
1 large avocado, diced
2 scallions, chopped
corn tortilla chips (several handfuls)
Dressing
1/4 cup olive oil
2 Tablespoons lime juice
1/2 teaspoon ground cumin
1/4 teaspoon salt
Directions
In a large nonstick skillet, melt butter. Add lime juice, cilantro and salt, stir to incorporate. Add shrimp and cook until opaque, about 2-3 minutes. Using a slotted spoon, remove shrimp from pan onto a plate to cool. Add corn to the same butter mixture, stirring and cooking for about three minutes. leave corn in pan and remove from heat. Set aside.
While the shrimp and corn are cooling, I prepare my lettuce, tomatoes, scallions, avocado and beans, adding them to a large bowl. I also whisk the dressing ingredients and toss them with the salad. I then add the shrimp, corn-butter mixture and a few handfuls of chips and give it one more big toss.
- Recipe courtesy of Cathy Pollak