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Phone: 516-855-7348 | Email: info@raddcrossfitnsli.com
20
Jul

Chipotle Shrimp Cobb Salad with Jalapeño Corn Vinaigrette

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Chipotle Shrimp Cobb Salad with Jalapeño Corn Vinaigrette.
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Category: Recipes
Cuisine: Lunch or Dinner
Total: 30 minutes
Prep: 5 minutes
Servings: 4 Servings

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 1/2 pounds shrimp, peeled and deveined
  • 2 teaspoons chipotle chili powder
  • 1 teaspoon ground cumin
  • Kosher salt
  • 6 cups fresh greens, such as romaine or kale
  • 1 cup cherry tomatoes, halved
  • 1 peach or nectarine, thinly sliced
  • 4 ounces feta cheese crumbled
  • 1 avocado, sliced
  • 6 strips crispy bacon, crumbled
  • 4 hard boiled eggs, sliced
  • JALAPEÑO CORN VINAIGRETTE
  • 1/4 cup extra virgin olive oil
  • juice of 2 limes
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 1 jalapeño, seeded if desired
  • 1/4 cup fresh cilantro
  • 1 pinch kosher salt
  • 1/2 cup fresh corn kernels

Instructions

  • 1. In a medium bowl, combine the olive oil, shrimp, chipotle chili powder, cumin, and a pinch of salt.
  • 2. Heat a large skillet over medium high heat. Add the shrimp in a single layer and cook, stirring once or twice, until the shrimp turn pink and are cooked through, about 5 minutes.
  • 3. In a large salad bowl, combine the greens, tomatoes, nectarines, and feta. Top the salad with avocado, shrimp, bacon, and eggs. Serve the salad alongside the jalapeño corn vinaigrette (below).
  • JALAPEÑO CORN VINAIGRETTE
  • 1. Combine all ingredients except the corn in a blender. Add 1/4 cup of corn and pulse until mostly smooth. Stir in the remaining corn. Serve drizzled over the salad
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