Bol de ensalada de fajitas de gambas picantes con vinagreta de miel y lima

Ingredientes

• 2 tbsp grapeseed oil, (divided)
• 1 medium red onion, (halved and thinly sliced)
• 3 bell peppers, (1 each of red, yellow, orange)
• 3/4 tsp fajita seasoning* (see recipe notes)
• 32 large shrimp or prawns, (peeled and deveined)
• 1 head romaine lettuce, (chopped)
• 1/2 cup purple cabbage, (thinly sliced)
• 1 cup cherry tomatoes
• tortilla chips, (for serving)
• 1/4 cup olive oil
• 1/4 cup lime juice, (fresh (juice from 2 limes))
• 2 tbsp cilantro
• 1/2 tsp crushed red pepper or chili powder
• 2 tbsp honey
• salt and pepper, (to taste)

Preparación

1. 1

   Whisk dressing: Whisk all vinaigrette ingredients in a jar and set aside to allow flavours to blend.

2. 2

   Arrange greens: Arrange washed, dried and chopped romaine, cabbage and tomatoes on a large platter (or in individual shallow bowls.)

3. 3

   Prepare shrimp: Peel and devein shrimp and toss with fajita seasoning. Let stand.

4. 4

   Sauté: Heat 1 tbsp oil in a skillet over medium-high heat. Sauté onions for a few minutes, then add peppers and cook until tender-crisp. Toss with 2 tablespoons of the dressing, remove from skillet.

5. 5

   Cook shrimp: Wipe out skillet, add remaining 1 tbsp oil and heat over medium-high heat. Add shrimp. Cook for 2 to 3 minutes per side. Avoid overcooking or shrimp will be tough and rubbery.

6. 6

   Combine and serve: Add sautéed onions and peppers to the salad. Top with shrimp. Drizzle with remaining vinaigrette. Garnish with extra cilantro leaves and lime wedges and serve with your favourite tortilla chips.