Salad Dressing: 1/3 cup plus 2 tbsp. fresh squeezed lime juice 1 tsp. ground coriander 1 tsp. ancho chili powder 1/2 tsp. paprika 1/2 tsp. salt 1 tbsp. chopped fresh cilantro leaves 1 tbsp. thinly sliced scallions, white parts only 1 tbsp. finely chopped jalapeño peppers 1/2 cup olive oil
Salad Bowl: 1 bag (15 oz.) romaine lettuce pieces 1 pint grape or cherry tomatoes, halved 1 small bunch green onions, thinly sliced 1 red bell pepper, sliced 1 ripe avocado, diced 1 can (8 oz.) vacuum-packed whole kernel sweet corn 1/2 cup pitted black olives 1/2 cup fresh cilantro
Preparation:
Prepare Shrimp and Onion Rings: Combine the Shrimp Scampi and cajun seasoning in a large skillet. Cook as directed on package. Drain shrimp and reserve sauce for another use. Bake onion rings as directed on package.
Prepare Dressing: Whisk together lime juice, coriander, chili powder, paprika, salt, cilantro, scallions and jalapeño in a medium bowl. Gradually whisk in olive oil until well-blended. Whisk again right before using.
Prepare Salad Bowl: Toss together lettuce, tomatoes, green onions, red bell pepper, avocado, corn, black olives and cilantro in a large bowl. Toss with about half of the dressing to coat. Place salad on 6 plates. Top with onion rings and Shrimp Scampi. Serve with remaining dressing. Makes 6 servings.
Recipe Notes: In this recipe, Sea Cuisine® Shrimp Scampi is served warmed. However, you can also prepare shrimp a day in advance and refrigerate overnight and serve shrimp chilled the following day. There is no compromise to the flavor of presented salad. I enjoy the salad both ways. Onion rings should always be served warm out of the oven.
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