Monday, October 17, 2011

Shrimp Salad with Lime-Buttermilk Dressing

Loved this recipe! I was chopping it up really fine for the kids and had the idea to put it in a flatbread wrap.  I think I would have liked it better just as a salad.  So refreshing!

3/4 cup buttermilk
1 avocado, halved, pitted and peeled
1 tsp lime zest, plus 1/4 cup lime juice (from 2 limes)
salt and pepper
1 Tbsp vegetable oil
1 pound medium shrimp, peeled and deveined
3 hearts romaine lettuce, coarsely chopped
1/2 cup pumpkin seeds, toasted
1/2 cup fresh cilantro leaves

In a blender, combine buttermilk, avocado, lime zest and juice, and 2 tablespoons water.  Blend until smooth, 20 seconds.  Season dressing to taste with salt and pepper.

In a large skillet, heat oil over medium-high.  Season shrimp with salt and pepper.  Cook until opaque throughout, about 3 minutes, flipping once.  In a large bowl, toss together romaine, pumpkin seeds, cilantro, shrimp, and 1 cup dressing until combined and serve immediately.

Dressing can be refrigerated in an airtight container for up to three days.

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