Chipotle-Lime Shrimp Taco Salad w/ Cilantro Vinaigrette

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

Serves 4

• 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
• 2 limes
• 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)
• 2 cups of tortilla chips
• 1/2 cup Cilantro Vinaigrette

Directions:

1. Preheat oven to broil. Place tomatoes in a small pan and drizzle with 1 tbsp olive oil, then season with salt and pepper.
2. In a small bowl, combine the chili powder and garlic powder and coat the shrimp. Note: Use more or less seasonings can be used to suit your own personal preference.
3. Broil the tomatoes in the oven until shriveled (about 5 minutes).
4. Meanwhile, heat 2 tbsp olive oil in a saute pan and cook the shrimp with the juice of 1/2 a lime (about 2-3 minutes per side).
5. Heat another tbsp of olive oil in another pan and cook onions, corn, and beans until heated through (about 3-5 minutes).
6. Spread tortilla chips evenly among 4 plates or bowls and top with lettuce.
7. Place shrimp, tomatoes, onion, corn, and beans over the lettuce and sprinkle with cheese.
8. Drizzle cilantro vinaigrette over the dish and garnish with lime.

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