Southwestern-Style Shrimp Taco Salad

By AbbyIvie

From Cooking Light May 2010

Ingredients

• 1/4 cup fresh lime juice
• 2 tbsp EVOO
• 1 tsp ground cumin
• 2 tsp minced garlic
• 2 tsp maple syrup
• 2 tsp chipotle hot sauce
• 3/4 pound 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 (15oz) can black beans, rinsed and drained
• 3 plum tomatoes, chopped
• 2 oz baked blue corn tortilla chips (about 1.5 cups)
• 1/3 cup light sour cream
• 1/4 cup diced peeled avocado
• lime wedges (optional)

Details

Servings 6

Preparation

Step 1

1. prepare grill to medium-high heat

2. combine lime juice, olive oil, cumin, garlic, syrup, and hot sauce in small bowl, stirring with a whisk. Place the shrimp in a shallow bowl. Drizzle 1 tbsp of the lime juice mixture over shrimp, tossing gently to coat. Reserve remaining 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 large bowl. Cut kernels from ears of corn. Add corn, chopped lettuce, green onions, cilantro, black beans and plum tomatoes to shrimp. Drizzle reserved lime juice mixture over shrimp mixture, and toss gently to combine.

4. Divide tortilla chips evenly amount 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 tbsp sour cream mixture. Serve with a lime wedge if desired.