Roasted Corn and Honey Lime Shrimp Salad
This refreshing salad has a base of butter lettuce and mixed greens, baby tomatoes, red onion, avocado and roasted, smoky corn topped with tender shrimp and honey lime vinaigrette.
Ingredients
- 1 head butter lettuce
- 5 oz. mixed greens
- 1 lb shrimp
- 1 avocado
- 1 pint baby tomatoes
- 1 red onion
- 1 cucumber
- 1 tbsp Mike's Hot Honey or substitute 1 tbsp regular honey + 1 tsp chili powder
- 1 lime
For the Salad Dressing:
- 1/4 cup avocado or olive oil
- 1 lime
- 1 tbsp Mike's Hot Honey or substitute 1 tbsp regular honey + 1 tsp chili powder
- Salt & Pepper, to taste
Instructions
- Wash and dry greens.
- Dry shrimp by laying on a paper towel.
- Chop and dice avocado, baby tomatoes, red onion and cucumber.
- In a skillet, heat the frozen roasted corn until warm.
- In another skillet, heat 1 tbsp of oil and add shrimp. Cook until pink, about 3-4 mins total. During the last minute of cooking, squeeze in the juice of 1 lime and 1 tbsp hot honey (or substitute with 1 tbsp honey and 1 tsp chili powder). Season with salt and pepper to taste.
- In a small bowl, combine all ingredients for the dressing and whisk well.
- Assemble salad and pour dressing over to finish.