Cajun Shrimp Salad with Cilantro Jalapeño Lime Dressing is topped with pickled red onions, grilled corn, flavorful tomatoes, and amazing California avocados*. Make the onions first as the linked Bon Appetit recipe takes an hour. If you don’t have time, or patience, you can always add the onions raw.

Serves 6

Ingredients:
2 ears of corn (in husks)
1 lb extra large shrimp, peeled and deveined
2 tablespoons olive oil
1 head romaine lettuce
1/4 cup quick pickled red onions
10 oz cherry tomatoes, halved
2 hass avocados, cubed*

Cajun Seasoning Ingredients:
1 tablespoon paprika
1 teaspoon white pepper
2 teaspoons kosher salt
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon cayenne
1 teaspoon dried thyme
2 teaspoons garlic powder

Dressing Ingredients:
45 g cilantro
1 jalapeño, sliced in half and de-seeded
3 cloves garlic
3 tablespoons lime juice
5.3 oz greek yogurt
2 tablespoons apple cider vinegar with mother
4 tablespoons olive oil

Directions:

1.  Preheat grill on high and heat for 10 minutes.  Add corn and cook, turning often, until charred all over, about 10 minutes. Set aside to cool. Once cooled slice kernels off of cob.

2.  Combine cajun seasoning ingredients and coat shrimp.

3. Heat 2 tablespoons olive oil in a medium sized pan over medium high. Once oil is hot add shrimp, malinger sure not to crowd the pan. Cook shrimp 2-3 minutes on each side.

4. Cut and wash romaine lettuce and place in bowl.

5. In a blender combine cilantro, jalapeño, garlic, and lime juice. Blend until all ingredients are minced. Add yogurt, apple cider vinegar, and oil olive and blend until combined. Place in fridge until ready to dress salad.

6. Top romaine lettuce with corn, quick pickled red onions, cherry tomatoes, avocado, and shrimp.

7. Dress salad and serve.

Pro Tip:

*California avocados, in my opinion, are hands down better than avocados grown elsewhere. Avocados grown in California have a longer grow period, 14 - 18 months, which allows them to have a higher oil content and a richer flavor. If you have the ability to do a side-by-side taste test of avocados from different countries let me know what your thoughts