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Restaurants›BLDG 5 Market | Kitchen | Patio›Southwest Grilled Shrimp Salad Recipe

Southwest Grilled Shrimp Salad Recipe

Inspired by BLDG 5 Market | Kitchen | Patio

Time1h

Serves4

grilled shrimp, crisp romaine + spinach, avocado, cotija, black beans, corn salsa, marinated tomatoes, crunchy corn tortilla strips, cilantro lime dressing

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el tequileño reposado, italicus, lemongrass, yuzu, amontillado sherry

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Ingredients

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Salad Ingredients

1 lb Shrimp, peeled and deveined

4 cups romaine lettuce, chopped

2 cups fresh spinach, chopped

1 medium avocado, diced

1 cup cotija cheese, crumbled

1 can (15 oz) black beans, drained and rinsed

1 cup corn salsa

1 cup corn tortilla strips

1 cup Fresh cilantro, chopped

Marinated Tomatoes Ingredients

2 cups Cherry tomatoes, halved

2 tbsp olive oil

1 tbsp Aged balsamic vinegar

1 tsp Celtic sea salt

1/2 tsp black pepper

Cilantro Lime Dressing Ingredients

1/2 cup Fresh cilantro, chopped

3 tbsp ReaLime juice

1 4 tbsp olive oil

1 tsp Honey

1/2 tsp Celtic sea salt

1/2 tsp black pepper

Shrimp Marinade Ingredients

2 tbsp olive oil

2 tbsp ReaLime juice

2 cloves Garlic, minced

1 tsp Cumin

1 tsp Watkins paprika

1/2 tsp Celtic sea salt

1/2 tsp black pepper

Method

Marinating the Shrimp

Prepare the Marinade

In a bowl, combine the olive oil, lime juice, minced garlic, cumin, paprika, salt, and black pepper. Mix well.

Marinate the Shrimp

Add the shrimp to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes.

Marinated Tomatoes

Prepare the Tomatoes

In a separate bowl, combine the halved cherry tomatoes, olive oil, balsamic vinegar, salt, and black pepper. Toss gently to coat all tomatoes.

Marinate the Tomatoes

Let the tomatoes marinate for 15-20 minutes at room temperature.

Cilantro Lime Dressing

Prepare the Dressing

In a small bowl, whisk together the chopped cilantro, lime juice, olive oil, honey, salt, and black pepper until well combined.

Grilling the Shrimp

Preheat the Grill

Preheat the grill to medium-high heat.

Grill the Shrimp

Thread the marinated shrimp onto skewers. Grill for about 2-3 minutes on each side, or until they are opaque and cooked through.

Assembling the Salad

Combine the Greens

In a large salad bowl, combine the chopped romaine lettuce and spinach.

Add Remaining Ingredients

Top the greens with diced avocado, crumbled cotija cheese, black beans, corn salsa, marinated tomatoes, grilled shrimp, and crunchy corn tortilla strips.

Dress the Salad

Drizzle the cilantro lime dressing over the salad and toss gently to combine all ingredients.