Shrimp Fajita Salad

One of my favorite items to order from Pappasitos is the fajita salad. I wanted to recreate something like it at home, but using shrimp instead of chicken.  This is a fresh salad that really fills you up.  Miss F won't touch the lettuce, but she was fine with the rest of it rolled up in a tortilla and baked with a little shredded Colby Jack cheese.  I don't remember when I started enjoying salad, but it certainly wasn't at five years old, so my expectations of her actually eating this were low.  I cleaned my plate, it was delicious.  You could also add shredded jack cheese, drained black beans or even crushed tortilla chips for some crunch.

Shrimp Fajita Salad

1 tablespoon lime juice
1 tablespoon vegetable oil
1 teaspoon chili powder
½ teaspoon cumin
1 teaspoon salt
½ teaspoon pepper
1 pound shrimp, peeled and de-veined

3 tablespoons lime juice
1 teaspoon sugar
½ teaspoon garlic powder
½ teaspoon cumin
¼ teaspoon salt
¼ teaspoon pepper
3 tablespoons olive oil

4 cups lettuce, chopped
1 cup frozen corn, thawed
1 red bell pepper, seeded and diced
½ red onion, peeled and diced
1 avocado, peeled, seeded and diced

Whisk together the lime juice, oil, chili powder, cumin, salt and pepper in a bowl. Stir in the shrimp and allow to marinate for 10 to 15 minutes at room temperature.

While the shrimp are marinating, prepare the dressing. Whisk together the lime juice, sugar, garlic, cumin, salt and pepper. Add the oil in a small stream while whisking constantly.

Heat a skillet over medium-high heat, add the shrimp and sauté for 3 to 5 minutes until the shrimp are pink.

Toss the lettuce, corn, bell pepper, onion, avocado and cooked shrimp with the dressing. Divide among four plates and serve.

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