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Categories:
romaine lettuce cilantro red onion red pepper balsamic vinegar olive oil salt pepper corn kennels ground cumin pepper shrimp grape tomatoes goat cheese
Viewed: 54 - Published at: 7 years agoIngredients
- 6 cups romaine lettuce, cleaned, washed, and broken into pieces
- 1/2 cup cilantro leaves, chopped
- 1/4 cup finely diced red onion
- 1/4 cup finely diced red pepper
- 3 tablespoons balsamic vinegar
- 1/4 cup plus 2 tablespoons olive oil, divided
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 cups fresh corn kennels
- 1 teaspoon ground cumin
- 1 jalapeno pepper, cored, seeded and finely diced
- 1 lb. large shrimp, peeled and deveined
- 1 cup grape tomatoes, halved
- 1/2 cup crumbled goat cheese
Method
- 1. Put the lettuce and cilantro in a large bowl. Cover with a damp paper towel and refrigerate. In a small bowl, mix the onion, red pepper, vinegar, 1/4 cup olive oil, salt and pepper. Blend well and set aside.
- 2. Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium heat. Add the corn and jalapeno. Sprinkle with the cumin. Cook for about 4 to 5 minutes, stirring frequently. Add the shrimp and cook until pink and cooked through, about another 4 to 5 minutes. Remove from the heat.
- 3. Add 2 tablespoons of the blended dressing to the shrimp mixture. Stir in the grape tomatoes. Mix well. Toss the lettuce, cilantro, and remaining dressing. Portion the salad onto 4 plates. Spoon the shrimp mixture evenly over the greens. Sprinkle with the goat cheese.
