Ole! Spicy Shrimp & Onion Ring Salad

Shrimp & Onion Rings:
1 pkg. (8 oz.) Sea Cuisine® Shrimp Scampi
1 tbsp. cajun seasoning
1 pkg. (16 oz.) frozen breaded onion rings

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

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.