Thanks to David Bonom, Cooking Light, JULY 2010 for this easy make-ahead meal with only 235 calories. We like to 'tone it down' a bit substituting diced red bell pepper for the chiles. To add extra flavor, try cooking the shrimp on the grill. Yummm.
Spicy Chipotle Shrimp Salad
1 1/2 pounds peeled and deveined large shrimp
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
Cooking spray
1/4 cup finely chopped celery
2 tablespoons finely chopped red onion
2 tablespoons chopped fresh cilantro
3 tablespoons canola mayonnaise
1 tablespoon chopped chipotle chile, canned in adobo sauce
2 teaspoons fresh lime juice
1/2 teaspoon ground cumin
8 Boston lettuce leaves
1. Heat a grill pan over medium-high heat. Sprinkle shrimp with salt and black pepper. Coat pan with cooking spray. Add half of shrimp to pan; cook 2 minutes on each side or until done. Remove shrimp from pan; repeat procedure with remaining shrimp. Cool shrimp for 5 minutes.
2. Place shrimp in a medium bowl; stir in celery and next 6 ingredients (through cumin). Arrange 2 lettuce leaves on each of 4 plates; top each serving with 3/4 cup shrimp mixture.
Note: Serves 4
5 comments:
Excellent smokey flavor! This is a perfect dish for a cold winter night. I needed more sauce at the last minute, so I think next time I would double the sauce ingredients.
This meal was great! I do plan to make it again but it was a bit too spicy for me! The next time I make it I will use less chipotle chiles and add some pico or a light salsa because it needed a little something extra.
Nice recipe, I doubled the sauce added more garlic some merlot and poured it over lingune. Just fabulous..
Nice recipe, I doubled the sauce added more garlic some merlot and poured it over lingune. Just fabulous..
I make it I will use less chipotle chiles and add some pico or a light salsa because it needed a little something extra.
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