Salade de tacos aux crevettes

Ingrédients

• 3/4 cup cilantro (chopped)
• 1/2 cup vegetable or olive oil
• 2 Tablespoons lime juice
• 1 Tablespoon red wine vinegar
• 1 small jalapeño pepper (cored and seeded and roughly chopped)
• 1/2 teaspoon garlic (minced)
• 1/2 teaspoon paprika
• 1/4 teaspoon salt
• 1-2 Tablespoons cooking oil
• 1 lb large raw frozen shrimp (thawed, peeled and deveined (20-30/lb))
• 2-3 teaspoons taco seasoning (divided *see Note 1 below)
• 1 cup corn kernels (fresh, frozen or drained, canned corn)
• 5 cups lettuce (chopped)
• 2 cups cherry tomatoes (halved)
• 1 cup canned black beans (drained and well rinsed *see Note 2 below)
• salt and freshly ground pepper
• 1 large avocado (diced)
• A dollop of sour cream
• tortilla strips (or crushed tortilla chips)
• additional chopped cilantro
• lime wedges or slices
• sliced jalapeño pepper
• shredded Tex-Mex cheese (optional)

Préparation

1. 1

   For the cilantro lime dressing: add all the ingredients to a small food processor or blender and process until well combined. (You could also add to a jar and shake until the dressing emulsifies, but be sure to finely cut the jalapeño and cilantro, as it won't be broken down like with the food processor. Set aside.

2. 2

   Drain and rinse the black beans and prepare the cherry tomatoes. Set aside.

3. 3

   For the shrimp: heat a bit of oil in a skillet over medium heat and then add the shrimp together with 1-2 teaspoons of taco seasoning (to taste for spiciness). Cook the shrimp, tossing with the seasoning, until the shrimp is cooked through, about 3-4 minutes. Remove the shrimp to a small plate or bowl.

4. 4

   For the corn: To the same skillet over medium heat, add the corn, a splash of water and another 1/2- 1 teaspoon of taco seasoning. Cook the corn, stirring regularly, just long enough to cook out the raw corn taste, but keeping the corn tender-crisp. Remove the corn to a small bowl and set aside.

5. 5

   To assemble the salad: add lettuce to a large, shallow bowl. Top with cherry tomatoes, corn, black beans and shrimp. Season with a bit of salt and pepper, then drizzle the salad with some of the cilantro lime dressing. Top with avocado, tortilla strips, a dollop of sour cream, if using, and additional cilantro. Garnish with lime wedges and/or jalapeño slices.

6. 6

   To serve, toss well and serve with the remaining cilantro lime dressing.