Having company over for lunch? Not sure what to make? Well if you’re like me and you LOVE a good salad…how does “Chipotle-Rubbed Shrimp Taco Salad” sound? David Bonom over at MyRecipes.com has came up with this salad that’s healthy and quick to make. And it’s got that pleasant BITE that makes it really interesting. Doesn’t that awesome photo of the dish by John Autry as styled by Cindy Barr make you want to dig right in?
Here’s what you’ll need to make Chipotle Rubbed Shrimp Taco Salad:
- 3 tablespoons chopped fresh cilantro
- 3 tablespoons minced shallots
- 3 tablespoons fresh lime juice
- 2 teaspoons honey
- 1/8 teaspoon salt
- 2 tablespoons olive oil
- 1 refrigerated (8-inch) flour tortilla taco salad shell kit (such as Azteca)
- 1 pound peeled and deveined jumbo shrimp
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground chipotle chile powder
- 1/8 teaspoon salt
- Cooking spray
- 6 cups packaged prechopped romaine hearts
- 1 1/2 cups chopped peeled ripe mango (about 1 large)
- 1/2 cup cherry tomatoes, halved
- 4 radishes, quartered
For instructions on how to put it all together, head on over to Mr. Bonom’s article over on MyRecipes.com.
