Props to Cooking Light for this bombshell recipe. Here you go!
Spicy Chipotle Shrimp Salad
1 1/2 pounds peeled and deveined large shrimp {recruit your husband or significant other for this task}
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
Cooking spray
1/4 cup finely chopped celery (I nixed the celery because me no likey)
2 tablespoons finely chopped red onion (added a bit more of this)
2 tablespoons chopped fresh cilantro
3 tablespoons canola mayonnaise (I used Olive Oil Mayo)
1 tablespoon chopped chipotle chile, canned in adobo sauce
2 teaspoons fresh lime juice
1/2 teaspoon ground cumin
8 Boston lettuce leaves (OR the Central Market Sweet Baby Leaf Salad - we are using this later in the week. Two birds with one stone, you know?)
Heat a grill pan over medium-high heat. Sprinkle shrimp with salt and black pepper. Coat pan with cooking spray. Add half of shrimp to pan; cook 2 minutes on each side or until done. Remove shrimp from pan; repeat procedure with remaining shrimp. Cool shrimp for 5 minutes.
Place shrimp in a medium bowl; stir in celery and next 6 ingredients (through cumin). Arrange 2 lettuce leaves on each of 4 plates; top each serving with 3/4 cup shrimp mixture.
For the grilled fruit salad:
1 cup mango, cut into pieces
1 1/2 cup pineapple, cut into 1-inch pieces
1 large avocado, cut into pieces
Cut fruit. Grill mango and pineapple on grill pan until light brown marks appear, usually 2-3 minutes. Divide fruit and avocado on plates.
Mix 2 Tbsp lime juice, 1 tsp honey, and a pinch of salt. Drizzle over fruit.
Excited to see all of my littles tomorrow and keep learning with them. They are so special to me!
