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Wednesday, August 10, 2011

Shrimp & Corn Salad with Spicy Avocado Dressing

You're going to love this salad I made for dinner tonight. The avocado dressing is creamy, sweet and spicy- the perfect combination for roasted sweet corn and juicy shrimp. This recipe makes extra dressing so that you can use it again. This dressing would be great as a dipping sauce, mixed with a chicken salad, or as a topping on your favorite sandwich. Here it is folks:


(serves 2 with leftover dressing)


1 bag lettuce
3 ears fresh sweet corn
1 tbsp olive oil 
1-2 cups raw shrimp, tail off


Spicy Avocado Dressing:
1 large ripe hass avocado
1/4 cup cilantro 
1 jalapeno, diced without seeds
1/2 cup chopped onion
1/2 cup light mayo
1/2 cup sour cream
1 tsp salt, 1 tsp pepper
1 tbsp minced garlic
1 tbsp fresh lemon or lime juice
Splash worcestershire sauce 


Preheat oven to 450. In food processor, blend all ingredients for dressing. Be sure to taste the dressing once blended and season to your liking, then chill in the refrigerator. Knife off corn from cobs and arrange on baking sheet with olive oil and roast until slightly browned, or about 10 minutes. Cook shrimp in skillet with a drizzle of olive oil, salt and pepper until done. Cool shrimp on cutting board and cut into bite size pieces. Once corn is done roasting, place lettuce, corn, shrimp and a dollop of the avocado dressing in large bowl and toss well to coat. Que delicioso! 



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