Recipe courtesy of David Bonom
Shrimp salad is an easy make-ahead meal. For a kid-friendly twist, substitute diced red bell pepper for the chiles.
Ingredients
- 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
Preparation
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.
