Ingredients
- 1 tablespoon olive oil
- 1 pound jumbo shrimp, raw, peeled and deveined
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper
- 3/4 teaspoon chili powder, divided
- 3 limes, juiced, divided
- 1 cup sweet corn
- 1/2 avocado
- 1/4 cup Greek yogurt
- 1 cup cilantro, leaves and stems, chopped
- 2 cloves garlic
- 1 head romaine lettuce, chopped
- 2 medium tomatoes, chopped
- 1/2 cup red onion, small dice
Details
Preparation
Step 1
In a large sauté pan, heat oil over medium-high heat.
In a medium bowl, while the pan is heating, place the shrimp, ½ teaspoon of the salt, the pepper, ½ teaspoon of the chili powder, and juice from one of the limes (about 2 tablespoons). Toss gently.
Add the shrimp to the pan in batches and sauté for 1 to 2 minutes on each side, until cooked all the way through and pink. Set aside.
Add the corn to the sauté pan. Sprinkle with the remaining ¼ teaspoon of chili powder, and cook until charred. Set aside.
In the bowl of a food processor, add the avocado, Greek yogurt, cilantro, garlic and juice from the remaining two limes (about 4 tablespoons). Process until smooth.
In a large bowl, combine the romaine, tomatoes, onion, corn, and shrimp. Toss gently with the dressing and serve immediately.
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