Southwest Shrimp Salad with Spicy Honey-Lime Dressing #dinner #appetizers

This southwest shrimp serving of mixed greens formula with custom made nectar lime dressing makes a filling, yet sound supper.

On the off chance that you are a long-lasting peruser you realize I am a quite huge football fan. Since my preferred football crew is more than 6 hours away, we need to Home Tailgate. Home closely following has its favorable circumstances. At the point when I home rear end, I don't need to pack the entirety of our food and afterward attempt to gather it in severe climate. It additionally implies I can get somewhat fancier with the food I serve. For example, I can make a southwest shrimp plate of mixed greens to help counterbalance the heavier plunges and dishes that I serve during halftime.

Try not to spare this shrimp serving of mixed greens formula only for parties! It makes a filling lunch or supper and can be made early. In the event that you make it early, hold up until not long before serving to include the plate of mixed greens dressing.

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Ingredients

• 1 pound shrimp, peeled and deveined
• 1 - 2 tablespoon taco seasoning
• 1 tablespoon olive oil
• 6 - 8 cups mixed lettuce leaves
• 1 yellow pepper, deseeded and cut into strips
• ½ half cup red onion, diced
• 1 avocado, cut into bite-size pieces
• 2 jalapeno peppers, deseeded and cut into bite-size pieces
• 1-pint cherry tomatoes
• 1 cup of shredded cheese

Dressing Ingredients:

• ¼ cup of sour cream
• juice and zest of one lime
• 3 tablespoons olive oil
• 3 tablespoons honey
• 2 - 3 teaspoons taco seasoning mix

Directions

1. In a small bowl or cruet, combine the sour cream, lime juice, lime zest, oil, honey, and taco seasoning. Stir or shake to combine. Place in the refrigerator to chill while you prepare the rest of the salad.
2. Place the shrimp in a container with a lid. Sprinkle the taco seasoning over the shrimp. Place the lid on the container. Shake to coat.
3. Heat olive oil in a frying pan over a medium flame. Add shrimp to the pan, making sure they lie flat and do not overlap. Cook for 3 minutes, or until the side touching the pan starts to turn pink. Flip the shrimp and cook for another 3 minutes. Remove the pan from the heat and allow the shrimp to cool.
4. In a large bowl combine lettuce, peppers, onion, avocado, and tomatoes. Add shrimp and cheese.
5. Just before serving, pour dressing over the salad and toss.

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