Southwestern Shrimp Salad
 
 
Makes 3 servings
Ingredients
Southwestern spice blend:
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • ½ teaspoon chili powder
  • ½ teaspoon sea salt
  • ¼ teaspoon ground coriander
Salad:
  • 12-15 sweet mini peppers
  • 1 large sweet potato, peeled and cut into ½" cubes
  • 2 tablespoons olive oil, divided
  • 12 shrimp, peeled, deveined and tails removed
  • 1 bag Earthbound Farm Organic Southwest Chopped Salad kit
  • 1 avocado, quartered lengthwise and thinly sliced
  • ½ cup frozen roasted corn, thawed
  • 3 tablespoons thinly sliced green onions
  • 3 lime wheels, halved (optional)
Instructions
Prepare the spice blend:
  1. In a small bowl, combine all the spice blend ingredients.
Make the salad:
  1. Preheat oven to 400 degrees.
  2. Place the mini peppers on one side of a baking sheet and the sweet potato on the other side. Drizzle with 1 tablespoon olive oil and season with 1½ teaspoons Southwestern spice blend; toss to coat. Arrange vegetables in a single layer and bake for 10 minutes. Remove from the oven, stir gently and bake for 5 minutes. Remove peppers from the oven and bake the sweet potato for another 5 minutes. Remove from the oven and set aside.
  3. Season shrimp with remaining Southwestern spice blend. Heat remaining 1 tablespoon olive oil in a fry pan over medium-high heat. Add shrimp to pan and cook for 1-2 minutes on each side until opaque in the center.
  4. Divide and arrange greens, roasted mini peppers and sweet potato, pan-fried shrimp, avocado, corn, green onions, crunchy topping (included in the salad kit) and lime wheels, if using, among three salad plates.
  5. Drizzle tomatillo dressing (included in the salad kit) over salad and season with salt and pepper.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/southwestern-shrimp-salad/