Mexican Shrimp Taco Salad
Sometimes, it's just too darn hot to spend time in the kitchen making an elaborate dinner. So, I try to make at least one fully loaded salad a week during the summer months. This salad came out better than I expected. And paired with a cheese quesadilla, it made the perfect quick summer dinner.
2 Tablespoons Olive Oil
20 frozen shrimp (peeled, deveined, tails removed)
4 teaspoons Taco Seasoning
5 Cups Lettuce (choose your favorite)
1x 15oz can Corn Kernals
1x 15oz can Black Beans (drained and rinsed)
2 Cups Cherry Tomatoes (halved)
2 Avocados (scooped and diced)
Juice of 1 Lime
A handful of chopped Cilantro (for garnish, although, it really does add a little something something)
Heat Olive Oil in a pan.
Sprinkle with Taco Seasoning
Saute 4-6 minutes till shrimp are cooked through.
Set shrimp aside to cool.
Layer remaining ingredients into a salad bowl (I found a large shallow bowl works best)
Squeeze lime over salad, focusing on Avocado to help prevent browning
Serve with salad dressing of your choice (we just used ranch)