Shrimp Taco Salad

Name: Shrimp Taco Salad
Prep time: 30 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 3 ears fresh corn, shucked; 2 medium zucchini, thinly sliced on an angle; 1 lb. shelled, deveined lg. shrimp (16 to 20 ct.); 1/4 c. extra-virgin olive oil; 3 tbsp. fresh lime juice (from 2 limes); 1 tsp. cayenne pepper sauce; 1/4 tsp. ground cumin; 1/4 tsp. ground coriander; 1/4 tsp. salt; 1 avocado, thinly sliced; 2 c. watermelon (about 12 oz.); 3/4 c. crushed corn chips (such as Fritos); 1 c. fresh cilantro leaves

By The Good Housekeeping Test KitchenPublished: Apr 26, 2013

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Anna Williams

Yields:

4 serving(s)

Prep Time:

30 mins

Total Time:

35 mins

Cal/Serv:

465

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This fully-loaded Mexi-Cali meal has it all, from grilled shrimp to avocado to fresh corn from the cob.

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Ingredients

3
ears fresh corn, shucked
2
medium zucchini, thinly sliced on an angle
1 lb.
shelled, deveined lg. shrimp (16 to 20 ct.)
1/4 cup
extra-virgin olive oil
3 Tbsp.
fresh lime juice (from 2 limes)
1 tsp.
cayenne pepper sauce
1/4 tsp.
ground cumin
1/4 tsp.
ground coriander
1/4 tsp.
salt
1
avocado, thinly sliced
2 cups
watermelon (about 12 oz.)
3/4 cup
crushed corn chips (such as Fritos)
1 cup
fresh cilantro leaves

Directions

1. Step 1Prepare grill for direct grilling on medium.
2. Step 2Grill corn 8 to 10 minutes or until lightly charred, turning occasionally. Grill zucchini 6 to 8 minutes or until lightly charred and tender, turning over once halfway through. Grill shrimp 2 to 4 minutes or until opaque throughout, turning over once halfway through cooking.
3. Step 3In small bowl, whisk together oil, lime juice, pepper sauce, cumin, coriander, and salt.
4. Step 4Cut kernels off ears of corn. Arrange zucchini and avocado on platter. Top with corn, shrimp, and watermelon. Salad can be made ahead to this point and refrigerated, covered, up to 4 hours. To serve, sprinkle with corn chip crumbs and drizzle with dressing. Top with cilantro.