Chopped Taco Salad With Shrimp |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 1 |
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Ingredients:
cooking spray |
2 lemons, thinly sliced |
2 limes, thinly sliced |
3 tablespoons chopped fresh oregano |
3 tablespoons extra-virgin olive oil |
1/4 teaspoon kosher salt |
1/4 teaspoon freshly ground black pepper |
8 ounces romaine lettuce, chopped |
20 large shrimp, peeled and deveined (about 1 pound) |
4 (6-inch) corn tortillas |
1 large ripe tomato, diced |
1 diced peeled avocado |
1 ounce cotija cheese |
Directions:
1. Heat a grill or grill pan to medium-high heat; coat lightly with cooking spray. Quickly grill the citrus slices in batches, just until browned (about 1 minute per side); transfer to a cutting board, and finely chop. Transfer citrus to a medium bowl with any collected juices. Add the oregano, olive oil, salt, and pepper; mash with the back of a spoon to combine. Divide dressing in half.
2. Arrange lettuce on a serving platter; lightly coat the grill again. Grill the shrimp, in batches, until opaque, brushing with half of the lemon-lime dressing (about 2 minutes per side); transfer to the platter. Warm the tortillas on the grill until slightly charred (about 1 minute per side), brushing lightly with some of the remaining dressing; transfer to the platter.
3. Stir diced tomato into remaining lemon-lime dressing. Arrange avocado on the platter. Crumble the cheese over the salad; drizzle with remaining dressing.
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