Ingredients
1lbshrimplarge, peeled and deveined
1tbspolive oil
1tspchili powder
1tspground cumin
salt and freshly ground black pepper
1romaine lettucehead, chopped into bite sized pieces
1cupgrape tomatoessliced in half
1cupfrozen corncooked to thaw
⅓cupred onionchopped
2,avocadosdiced
⅔cup cotija cheesecrumbled
4ozblue corn tortilla chipsfor serving
¼cupolive oilplus 2 tbsp
¼cuplime juice
1garlic cloveminced
2tsphoney
¼cupcilantrofinely chopped
salt and pepperto taste
Preparation
Heat oil in a 12-inch non-stick skillet over medium-high heat.
Add shrimp, then sprinkle in chili powder, cumin and season with salt and pepper to taste.
Toss to combine.
Cook, turning once halfway through until shrimp has cooked through, about 3 minutes.
Whisk the olive oil, lime juice, garlic, honey, cilantro, salt, and pepper in a bowl or jar.
Divide lettuce among 4 plates.
Top with shrimp, tomatoes, corn, red onion, diced avocado.
Pour the cilantro-lime vinaigrette over each serving and sprinkle with cotija cheese.
Serve with crumbled tortillas chips, and enjoy!
