Southwestern Shrimp Salad - cooking recipe

Ingredients
    For the Salad
    1/2 cup baby romaine lettuce
    1/2 cup fresh spinach
    1 cup red cabbage, shredded
    1 roma tomato, sliced
    1 -2 mushroom, sliced
    1/4 of a cucumber, sliced
    1/4 cup sliced black olives
    1/2 of an avocado, cut into thin slices
    For the Shrimp
    10 -12 peeled shrimp, depending on size
    olive oil
    chili powder
    cayenne pepper
    taco seasoning
    lime juice
    garlic salt
    For the Dressing
    2 tablespoons light sour cream
    1 tablespoon light mayonnaise
    to taste taco seasoning
    chili powder
    cayenne pepper
    lime juice
    garlic powder, and or garlic salt
Preparation
    Prepare the salad, in any order you like.
    Drizzle a frying pan with olive oil.
    Cook the shrimp over medium heat, seasoning it with mostly taco seasoning, and a few dashes of Chili Powder and garlic salt. Allow the cook to shrimp evenly, periodically drizzling with lime juice, and a small dash of cayenne pepper. (That cayenne pepper can be powerful!).
    While the shrimp are cooking, prepare the dressing. Whisk the sour cream, light mayo and taco seasoning in a small bowl. Sprinkle with the seasonings and lime juice to taste. If you prefer a creamier dressing, use less lime juice.
    Top the previously prepared salad with the shrimp and then with your desired amount of dressing.

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