Southwestern-Style Shrimp Taco Salad

By Chez_Alexander

Cilantro, chipotle hot sauce, corn, black beans, and green onion lend fantastic south-of-the-border flavor to this shrimp-topped taco salad

Ingredients

• 1/4 cup fresh lime juice
• 2 TBS olive oil
• 1 tsp ground cumin
• 2 tsp minced garlic
• 2 tsp maple syrup
• 2 tsp chipotle hot sauce
• 3/4 lb medium shrimp, peeled and deveined
• 2 ears shucked corn
• Cooking spray
• 1 cup chopped romaine lettuce
• 1/2 cup chopped green onions
• 1/4 cup chopped fresh cilantro
• 1 (15 oz) can black beans, rinsed and drained
• 4 oz tortilla chips
• 8 TBS sour cream
• 1/2 avocado, peeled and diced
• Lime wedges

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

1. Prepare grill to medium high heat.

2. Combine lime juice, olive oil, cumin, garlic, syrup, and hot sauce in a small bowl, stirring with a whisk. Place the shrimp in a shallow bowl. Drizzle 1 TBS of the lime mixture over shrimp, tossing gently to coat. Reserve the remaining lime juice mixture; set aside. Thread shrimp onto metal skewers. Lightly coat corn with cooking spray. Place shrimp kebabs and corn on a grill rack coated with cooking spray. Grill 8 minutes, turning kebabs once and turning corn frequently until browned. Remove from grill; cool slightly.

3. Remove shrimp from skewers and place in a large bowl. Cut kernels from ears of corn. Add corn, chopped lettuce, green onions, cilantro, and black beans to shrimp. Drizzle reserved lime juice mixture over the shrimp mixture and toss to combine.

4. Divide tortilla chips evenly among 6 shallow bowls; top each serving with 1 cup shrimp mixture. Combine sour cream and diced avocado in a small bowl; mash with a fork until well blended. Top each serving with about 1 TBS sour cream mixture. Serve with a lime wedge.

Makes 4 servings. Each serving = 13 Weight Watchers points.