Easy Mexican Shrimp Cobb Salad with ChipotleLime Crema

Name: Easy Mexican Shrimp Cobb Salad with ChipotleLime Crema
Ingredients: For the Shrimp: 1 lb large shrimp, peeled and deveined (about 450 g); For the Shrimp: 1 tbsp olive oil (15 ml); For the Shrimp: 1 tsp chili powder (2 g); For the Shrimp: 1/2 tsp ground cumin (1 g); For the Shrimp: 1/2 tsp smoked paprika (1 g); For the Shrimp: 1/2 tsp kosher salt (or to taste) (3 g); For the Shrimp: 1/4 tsp black pepper (1 g); For the Shrimp: Zest and juice of 1 lime (about 1 tbsp juice / 1 tsp zest) (15 ml / 5 ml); Chipotle-Lime Crema: 1/2 cup Greek yogurt (plain, full or low fat) (120 g); Chipotle-Lime Crema: 2 tbsp mayonnaise (30 g); Chipotle-Lime Crema: 1–2 tsp chipotle in adobo, minced (from 1 small canned pepper) (5–10 g), adjust to taste; Chipotle-Lime Crema: 1 tbsp lime juice (15 ml); Chipotle-Lime Crema: 1 tsp lime zest (2 g); Chipotle-Lime Crema: 1 tsp honey or agave (optional) (5 ml); Chipotle-Lime Crema: Salt and black pepper to taste; For the Salad: 6 cups mixed lettuce (romaine + butter or baby gem) (about 180–200 g); For the Salad: 1 1/2 cups corn kernels (fresh or thawed frozen) (225 g); For the Salad: 1 (15 oz) can black beans, drained and rinsed (beans ~240 g drained); For the Salad: 12 cherry tomatoes, halved (about 200 g); For the Salad: 2 ripe avocados, sliced or cubed (about 400 g total); For the Salad: 4 large eggs, hard-boiled and halved or quartered; For the Salad: 6 slices bacon, cooked crisp and crumbled (or 8 oz cooked chorizo, drained); For the Salad: 4 oz queso fresco or Cotija, crumbled (115 g); For the Salad: 1/4 cup thinly sliced scallions (25 g); For the Salad: 1/4 cup chopped cilantro (loosely packed) (15 g); For Serving: Lime wedges; Optional finishing: Extra drizzle of crema; Optional finishing: A sprinkle of smoked paprika or extra chipotle; Optional finishing: Freshly cracked black pepper

food55.com

Bright Mexican Shrimp Cobb Salad with smoky chipotlelime crema charred corn avocado and bacon or chorizo Mostly assemblyready in 3545 minutes Try it

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Ingredients

For the Shrimp: 1 lb large shrimp, peeled and deveined (about 450 g)
For the Shrimp: 1 tbsp olive oil (15 ml)
For the Shrimp: 1 tsp chili powder (2 g)
For the Shrimp: 1/2 tsp ground cumin (1 g)
For the Shrimp: 1/2 tsp smoked paprika (1 g)
For the Shrimp: 1/2 tsp kosher salt (or to taste) (3 g)
For the Shrimp: 1/4 tsp black pepper (1 g)
For the Shrimp: Zest and juice of 1 lime (about 1 tbsp juice / 1 tsp zest) (15 ml / 5 ml)
Chipotle-Lime Crema: 1/2 cup Greek yogurt (plain, full or low fat) (120 g)
Chipotle-Lime Crema: 2 tbsp mayonnaise (30 g)
Chipotle-Lime Crema: 1–2 tsp chipotle in adobo, minced (from 1 small canned pepper) (5–10 g), adjust to taste
Chipotle-Lime Crema: 1 tbsp lime juice (15 ml)
Chipotle-Lime Crema: 1 tsp lime zest (2 g)
Chipotle-Lime Crema: 1 tsp honey or agave (optional) (5 ml)
Chipotle-Lime Crema: Salt and black pepper to taste
For the Salad: 6 cups mixed lettuce (romaine + butter or baby gem) (about 180–200 g)
For the Salad: 1 1/2 cups corn kernels (fresh or thawed frozen) (225 g)
For the Salad: 1 (15 oz) can black beans, drained and rinsed (beans ~240 g drained)
For the Salad: 12 cherry tomatoes, halved (about 200 g)
For the Salad: 2 ripe avocados, sliced or cubed (about 400 g total)
For the Salad: 4 large eggs, hard-boiled and halved or quartered
For the Salad: 6 slices bacon, cooked crisp and crumbled (or 8 oz cooked chorizo, drained)
For the Salad: 4 oz queso fresco or Cotija, crumbled (115 g)
For the Salad: 1/4 cup thinly sliced scallions (25 g)
For the Salad: 1/4 cup chopped cilantro (loosely packed) (15 g)
For Serving: Lime wedges
Optional finishing: Extra drizzle of crema
Optional finishing: A sprinkle of smoked paprika or extra chipotle
Optional finishing: Freshly cracked black pepper