Southwest Shrimp Salad

Ingredients

• Shrimp

  raw

  16 oz or 454g

• Salt

  table

  1 tsp or 6g

• Montreal steak seasoning

  Grill Mates, McCormick

  1 tsp or 32g

• Crushed red pepper flakes

  ¹⁄₁₆ tsp or 0.02g

• Lime

  raw

  ½ fruit or 34g

• Chili powder

  1 tsp or 3g

• Olive oil

  1 tsp or 5g

• Black beans

  canned, low-sodium, drained

  1 can or 425g

• Avocado

  raw

  1 fruit or 201g

• Romaine lettuce

  raw

  8 cup shredded or 376g

• Chili powder

  1 tsp or 3g

• Cumin seed

  ⅓ tsp, ground or 1g

• Tortilla Strips

  Tri-Color - H-E-B

  2 Tbdp or 7g

• Sweet corn

  yellow, canned, whole kernel, drained

  1 ½ cup or 246g

Directions

1. Add shrimp to a medium-sized bowl. Season shrimp with 1/2 tsp. salt, steak seasoning, red pepper flakes, lime juice, and chili powder. Sir and set aside.
2. Preheat grill to medium-high.
3. Brush corn with olive oil and season with salt.
4. Grill shrimp over medium-high heat for about 5 minutes or until cooked through. Grill corn over medium-high heat for about 10 minutes or until slightly charred. Let cool slightly. Cut corn off the cobb using a knife.
5. In each serving bowl, arrange lettuce, corn, black beans, avocado, shrimp, and tortilla strips.
6. For dressing: Mix ranch dressing with chili powder and cumin. Drizzle over salads.
7. Recipe by: Jaren (source: https://www.diaryofarecipecollector.com/southwest-shrimp-salad.html)