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Cbde9746 064b 41ec a596 88d7b8916722  2016 08 13 23 35 07
Kylie Thompson
Kylie Thompson

Pat peeled, deveined shrimp dry. (I left the tails on, you can take them off if you prefer.) Season with salt and pepper. Drizzle juice of one lime over the shrimp and toss to coat. Set aside.

Make the dressing: combine two tablespoons sour cream, two tablespoons mayo, and juice and zest of one lime. Whisk until smooth. Chill.

In a large bowl combine the following: two chopped romaine hearts, half of a diced cucumber, halved cherry tomatoes, and as much chopped cilantro as you want. You can also dice up a jalapeño and add it if you want some heat. Use salad tongs to toss everything together well. Set aside.

In a skillet, heat up olive oil and in batches, cook the shrimp on both sides. Do not overcrowd the pan. Remove from pan and set aside. In the same skillet, add corn in an even layer and cook until warm and starting to brown on the bottom. Season lightly with chili powder. Turn off the heat.

Add as much dressing as you want to the salad and use tongs to mix everything together.

Add the corn, shrimp, and lightly broken up tortilla chips to the salad and toss lightly. Divide between bowls and enjoy!

Note: I add the tortilla chips at the end
otherwise it'll get soft before you serve.

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