Sunday, July 31, 2011 / 21 Comments / , , , ,

Fiesta Grilled Shrimp and Corn Salad

The first week in August is always a big deal here in Santa Barbara. It's the week we celebrate Old Spanish Days Fiesta, which means confetti eggs cracked over heads, mariachi music, churros, and flamenco all week long.
Fiesta flamenco dancers at the Santa Barbara Mission via
We are spoiled by our Mexican food here. In fact, one of Julia Child's favorite restaurants was our very own La Super Rica Taqueria, a street corner shack with perfectly authentic homemade tortillas and all the accouterments.

Fiesta can be a beautiful and fun (not to mention tasty!)  theme for any party.
So in the spirit of our Santa Barbara Fiesta, I wanted to share with you one of my favorite salads. Have I told you I love salad for lunch or dinner? Here is one that is healthy and satisfying and perfect for your Fiesta. Don't forget the margarita!

Fiesta Salad with Grilled Shrimp and Corn
printer friendly recipe
serves 4

1 pound large peeled and deveined shrimp
2 shots tequila
Juice of 2 limes
3 corn cobs
2 heads Romain lettuce, chopped
1/2 cup black beans
1/2 cup cherry tomatoes, halved
1 avocado, sliced
favorite salad dressing 
chopped cilantro for garnish
sliced lime for garnish

Thread shrimp on skewers and place in a baking dish. Coat with tequila and lime juice and marinate 15 minutes. Oil and preheat grill over medium high heat. Brush corn with olive oil and sprinkle with salt and pepper. Place shrimp and corn on grill and cook about 3 minutes per side until cooked through. Cool slightly. Remove shrimp from skewers and slice corn off cob. Toss lettuce with beans, tomatoes, avocado and dressing. Arrange grilled shrimp on top and garnish with cilantro and lime. Serve with tortilla chips.
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