Southwestern Shrimp and Asparagus Salad
How can you make a simple shrimp and asparagus salad recipe more exciting? The answer is to give it a southwestern spin, seasoning the shrimp with chili powder before grilling it to perfection, and making a lime, honey, and cumin dressing for the salad. The following recipe has a bit of a kick to it, so it is good served with a dollop of sour cream on the side, for a contrast and to counteract the spice.
Anyone who enjoys grilled shrimp will find this southwestern salad satisfying and delicious, since the flavors are so well balanced, and the juiciness of the shrimp is complemented by the wonderful dressing and the lovely crisp-tender asparagus.
If the weather is not right for grilling or you do not have a grill, then you can broil or pan-fry the asparagus and shrimp. You could even boil the shrimp in water but bear in mind they take a minute or two only. Once they are pink they are done, so you will need to do the asparagus first for about five minutes, and then add the shrimp later.
- 1lb raw deveined peeled large shrimp
- 6 cups chopped romaine lettuce
- ½ teaspoon ground cumin
- ? teaspoon black pepper
- 1 tablespoon canola oil
- 1 teaspoon chili powder
- ¼ cup lime juice
- 1 tablespoon honey
- 1 peeled, diced avocado
- ½ teaspoon salt
- 10 asparagus spears
- Fresh dill, for garnish
- Sour cream (optional)
- Preheat the grill.
- Sprinkle the shrimp evenly with chili powder.
- Spray the grill rack with cooking spray.
- Add the asparagus and shrimp to the grill and cook for 6 minutes or until the shrimp are pink and the asparagus is crisp-tender.
- Whisk together the salt, lime juice, oil, honey, cumin and pepper.
- Stir together the shrimp and asparagus.
- Drizzle with dressing and toss well.
- Add the avocado and toss gently.
- Serve immediately on a bed of chopped romaine, garnished with a sprig of fresh dill.
- Add a dollop of sour cream too, if you like.
This is an interesting and appealing salad, as you can tell from the picture, and the green and pink colors look really good. Cooking the shrimp and asparagus on the grill gives them a nice color and flavor, especially if you are using a charcoal grill. A simple bed of romaine suits the toppings but you could use mixed baby leaves or even spinach if you prefer. This mouthwatering salad makes a lovely meal on a warm day and you can cook the shrimp and asparagus in advance if you like, and then serve them cold in the salad instead of warm.
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