Zest and juice the
and roughly chop the
Garlic (1 clove)
Combine the zest and juice of the lime,
Olive Oil (1/2 cup)
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 (1/2 cup)
in a blender or food processor.
Blend until smooth.
Combine half the dressing in a bowl or resealable bag with the
Shrimp (13 oz)
. Set in the fridge to marinate while you prepare the salad, at least 20 minutes or up to one hour.
Cherry Tomatoes (3/4 cup)
into bite sized pieces, cut the lime wedges, and dice the
Wash and gently tear apart the
Baby Romaine (2 heads)
Tortilla Chips (1 cup)
in a plastic zip top bag and crush with your hands.
Combine the romaine lettuce, tomatoes, avocado, tortillas,
Feta Cheese (1/3 cup)
, and remaining dressing in a salad bowl. Wait to toss until ready to serve.
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.
Divide the salad into bowls. Top with shrimp and serve with extra lime wedges. Serve and enjoy!