Southwest Shrimp Salad

Ingredients

• Shrimp

  Crustaceans, mixed species, raw

  12 oz or 340g

• Salt

  Table

  1 tsp or 6g

• Montreal Steak Seasoning

  McCormick

  1 tsp or 4g

• Crushed red pepper flakes

  ¹⁄₁₆ tsp or 0.02g

• Lime juice

  Raw

  ½ lime yields or 22g

• Chili powder

  Spices

  2 tsp or 5g

• Olive oil

  Salad or cooking

  1 tsp or 5g

• Corn

  Sweet, yellow, raw

  2 ear, medium yiel or 204g

• Canned black beans

  Low sodium, drained

  1 can or 425g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

• Lettuce

  Romaine or cos, raw

  8 cup shredded or 376g

• Tortilla Strips

  Fresh Gourmet

  2 tbsp or 7g

• Ranch dressing

  Salad dressing, reduced fat

  3 tbsp or 45g

• Cumin

  Spices, cumin seed

  ½ tsp, ground or 2g

Directions

1. In a medium-sized bowl, season the shrimp with half of the salt, steak seasoning, a pinch of red pepper flakes, lime juice, and half of the chili powder. Stir and set aside.
2. Preheat the grill to medium-high heat.
3. Brush the corn with olive oil and season with the remaining salt.
4. Grill the shrimp for about 5 minutes or until cooked through. Grill the corn for about 10 minutes or until slightly charred. Let cool slightly, then cut the corn off the cob.
5. In each serving bowl, arrange the lettuce, corn, black beans, avocado, shrimp, and tortilla strips.
6. Mix the ranch dressing with the remaining chili powder and cumin. Drizzle over the salads.