Southwestern Taco Salad with Grilled Gulf Shrimp
Declan Chapin
4
10 minutes
10 minutes
The Southwestern Taco Salad with Grilled Gulf Shrimp is a colorful blend of fresh greens, hearty black beans, sweet corn, creamy avocado, and tangy dressing, crowned with perfectly grilled Gulf shrimp. This dish offers a delightful mix of textures and flavors, showcasing the best of Southwestern cuisine and sustainable seafood.
Ingredients
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2lb Wild Gulf Shrimp
¼ cup olive oil
1 tsp paprika
1 tsp onion powder
1 tsp garlic powder
¼ tsp chili powder
salt & pepper
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2 heads romaine lettuce
3 husks grilled corn
1 cup cherry tomatoes, halved
1 large avocado, sliced
1 can black beans, strained and rinsed
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½ mayo
½ sour cream
¼ cup buttermilk
½ tsp onion powder
½ tsp garlic powder
¼ tsp ground cumin
¼ tsp cayenne pepper
juice of 1 lime
2 tsp cilantro
Directions
Thaw gulf shrimp, rinse, and pat dry.
In a small bowl, combine the spices.
Add gulf shrimp to a large bowl or ziploc bag. Toss in olive oil and spice mix. Let sit 5-15 minutes.
Preheat the grill to medium-high heat.
While the grill heats, you can add the salad ingredients to a large bowl.
To make the dressing, combine the ingredients in a food processor and blend until smooth. Store in the fridge until ready to use.
Grill the marinated shrimp for 2 minutes per side.
Toss the salad with the homemade dressing, plate, and top with gulf shrimp and avocado.
Enjoy!
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