Monday, June 3, 2013


I found this recipe for SHRIMP TACO SALAD in this month's Good Housekeeping magazine.  The magazine first attracted my attention because it only cost $1.49.  Where can you get a magazine for $1.49 these days?  Next, the pasta salad on the front cover looked so beautiful and when I made it the next day, it tasted even better than it looked.  I also wanted to try the salad above. It was just as delicious with such a nice blend of flavors and textures that just all seemed to align.  Included in this salad is fresh avocado, grilled zucchini, grilled corn, grilled shrimp, watermelon, Fritos, cilantro and a wonderful lime hot sauce dressing.

  • 3 ear(s) fresh corn, shucked
  • 2 medium zucchini, thinly sliced on an angle 
  • 1 pound(s) (large) shrimp, shelled, deveined 
  • 1/4 cup(s) extra-virgin olive oil
  • 3 tablespoon(s) (from 2 limes) fresh lime juice
  • 1 teaspoon(s) cayenne pepper sauce
  • 1/4 teaspoon(s) ground cumin
  • 1/4 teaspoon(s) ground coriander
  • 1/4 teaspoon(s) salt
  • 1 avocado, thinly sliced
  • 2 cup(s) (about 12 ounces) watermelon, cut into 1/2-inch chunks
  • 3/4 cup(s) corn chips (such as Fritos), crushed
  • 1 cup(s) fresh cilantro leaves

  1. Prepare grill for direct grilling on medium.
  2. Grill 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. In small bowl, whisk together oil, lime juice, pepper sauce, cumin, coriander, and salt.
  4. Cut 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.

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