You know those nights when you have an entire meal planned out in advanced, but when dinner time roles around you just don’t feel like eating that oh-so-exciting dish? Well, last night was one of those nights. As delicious as sun-dried tomato and feta stuffed chicken sounded, I just wasn’t in the mood for those flavors. I wanted spice and citrus. I decided to save that for another night. Instead, this is what I came up with.
The cilantro vinaigrette pulls this dish together. It adds a nice tangy flavor that is a great compliment to the spicy shrimp. Roasting the tomatoes gives them move flavor and juice, making this recipe even more delicious! I was planning on eating this with guacamole and salsa, but tasted it and realized it didn’t need any additions and was perfect as is.
Chipotle-Lime Shrimp Taco Salad with Cilantro Vinaigrette
4 tbsp olive oil
salt & pepper
1 cup grape tomatoes
1 1/2 lb raw shrimp (peeled and deveined)
1 tbsp chipotle chili powder
2 tsp garlic powder
1 cup frozen yellow corn
1 cup yellow onion (roughly chopped)
6 cups shredded romaine lettuce
1/2 cup shredded cheddar cheese (or a Mexican blend)