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Category: Salads - Seafood
Prep Time: Cook Time: Total Time:
3 tbsp olive oil, divided
3 (1 inch thick) slices French bread, crusts removed and cut into 1 inch cubes (4 cups)
Salt and pepper, to taste
1/2 lb medium shrimp, peeled and deveined
1 jalapeno, deseeded and minced
1 large avocado
2 medium tomatoes, cut into 1/2 inch dice
1/4 cup sliced green onion (bulb and 1 inch of green tops)
1/3 cup cilantro leaves
1/2 cup shredded cabbage
4 oz Garlic Chili Pepper Cheddar Cheese, cut into matchsticks (1 cup)
1 medium lime, sliced
Lime-Cumin Dressing (recipe follows)
In a large skillet heat 2 tbsp of oil over medium-high. Add bread cubes and sprinkle with salt and pepper. Shake pan occasionally until bread cubes are toasted on all sides. Remove from heat, set aside.
Using the same pan, heat remaining tbsp of oil over medium-high. Add shrimp, season with salt and pepper and saute for 1-2 minutes. Stir in jalapeno and cook for 2 minutes more until shrimp are pink and cooked through. Transfer shrimp to a large serving bowl.
Peel, pit and cut avocado into 1/4 inch dice. Add to the shrimp along with the croutons, tomatoes, green onions, cilantro, cabbage, and cheese. Drizzle with the dressing and toss to combine. Add salt and pepper to taste. Serve with extra slices of lime. Serves 6 as a first course and 4 as an entree
Lime-Cumin Dressing
2 tbsp olive oil
2 tbsp canola or vegetable oil
2 tbsp fresh lime juice (1 medium lime)
1 tbsp rice vinegar
1 tsp honey
1/4 tsp ground cumin
In a measuring cup combine oils. In a small bowl whisk together remaining ingredients. Continue to whisk while slowly adding oil until well blended.
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SPICY SHRIMP AND CROUTON SALAD
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Category: Salads - Seafood
Prep Time: Cook Time: Total Time:
3 tbsp olive oil, divided
3 (1 inch thick) slices French bread, crusts removed and cut into 1 inch cubes (4 cups)
Salt and pepper, to taste
1/2 lb medium shrimp, peeled and deveined
1 jalapeno, deseeded and minced
1 large avocado
2 medium tomatoes, cut into 1/2 inch dice
1/4 cup sliced green onion (bulb and 1 inch of green tops)
1/3 cup cilantro leaves
1/2 cup shredded cabbage
4 oz Garlic Chili Pepper Cheddar Cheese, cut into matchsticks (1 cup)
1 medium lime, sliced
Lime-Cumin Dressing (recipe follows)
In a large skillet heat 2 tbsp of oil over medium-high. Add bread cubes and sprinkle with salt and pepper. Shake pan occasionally until bread cubes are toasted on all sides. Remove from heat, set aside.
Using the same pan, heat remaining tbsp of oil over medium-high. Add shrimp, season with salt and pepper and saute for 1-2 minutes. Stir in jalapeno and cook for 2 minutes more until shrimp are pink and cooked through. Transfer shrimp to a large serving bowl.
Peel, pit and cut avocado into 1/4 inch dice. Add to the shrimp along with the croutons, tomatoes, green onions, cilantro, cabbage, and cheese. Drizzle with the dressing and toss to combine. Add salt and pepper to taste. Serve with extra slices of lime. Serves 6 as a first course and 4 as an entree
Lime-Cumin Dressing
2 tbsp olive oil
2 tbsp canola or vegetable oil
2 tbsp fresh lime juice (1 medium lime)
1 tbsp rice vinegar
1 tsp honey
1/4 tsp ground cumin
In a measuring cup combine oils. In a small bowl whisk together remaining ingredients. Continue to whisk while slowly adding oil until well blended.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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