Adobo Shrimp Salad
Total Time: 10 minutes
Hands-on Time: 10 minutes
Makes: 4 servings
There's something about succulent seasoned shrimp over a bed of crispy greens that screams summertime - and this recipe is no exception.
Chopped sweet pepper, tomato and avocado add substance and vegetal flavor to this salad while the shrimp gets a Southwestern kick from our Adobo Seasoning.
1/4 teaspoon Organic Ground Cayenne Chili Peppers.
1 teaspoon Organic Fair Trade Certified Cane Sugar.
1/2 teaspoon Organic Ground Paprika.
1 teaspoon Organic Adobo Seasoning.
1 teaspoon Canola Oil.
1/3 cup Lime Juice.
4 teaspoons Olive Oil.
4 teaspoons Apple Cider Vinegar.
3 cups Iceberg Lettuce, cut into bite-sized pieces.
2 cups Spinach, stems removed and cut into bite-size pieces.
1 diced Avocado.
1 chopped Tomatoes.
1/2 diced Yellow Bell Pepper.
1/2 pound thawed frozen Shrimp, pre-cooked, peeled and de-veined.
To prepare the shrimp, mix shrimp, 1 teaspoon adobo seasoning, paprika, cayenne and canola oil in a zipper storage bag.
Shake to coat and place in refrigerator to marinate for 30 minutes.
After 30 minutes, heat a skillet over medium high and add contents of zipper storage bag.
Cook shrimp until warmed through, about 3 to 5 minutes.
In a medium bowl, whisk together lime juice, olive oil, apple cider vinegar, ½ teaspoon Adobo Seasoning and cane sugar until sugar is dissolved and liquids are combined.
To assemble salad, toss lettuce with spinach in a salad bowl.
Top with avocado, tomato and yellow bell pepper.
Evenly place shrimp on top of vegetables, and then drizzle entire salad with lime dressing.