Cooking Instructions
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Step 1
Zest and juice the
Limes (2)
and roughly chop the
Garlic (1 clove)
.
Step 2
Combine the zest and juice of the lime,
Olive Oil (110 g)
,
Honey (1 tsp)
,
Chipotle Peppers in Adobo Sauce (1)
(plus 1 tsp liquid from the can),
Salt (1 tsp)
,
Water (2 Tbsp)
, Garlic, and
Fresh Cilantro (8 g)
in a blender or food processor.
Step 3
Blend until smooth.
Step 4
Combine half the dressing in a bowl or resealable bag with the
Shrimp (365 g)
. Set in the fridge to marinate while you prepare the salad, at least 20 minutes or up to one hour.
Step 5
Slice the
Cherry Tomatoes (110 g)
into bite sized pieces, cut the
Lime (1)
wedges, and dice the
Avocado (1)
.
Step 6
Wash and gently tear apart the
Baby Romaine (2 heads)
.
Step 7
Place
Tortilla Chips (25 g)
in a plastic zip top bag and crush with your hands.
Step 8
Combine the romaine lettuce, tomatoes, avocado, tortillas,
Feta Cheese (50 g)
, and remaining dressing in a salad bowl. Wait to toss until ready to serve.
Step 9
Heat a heavy skillet over medium-high heat. Add in the shrimp and cook for about 2 minutes per side or until cooked through and bright pink.
Step 10
Divide the salad into bowls. Top with shrimp and serve with extra lime wedges. Serve and enjoy!
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