This meal was such a hit the week of 4/13/15 that we're not only bringing it back for Favorites Week but we also made it part of our sample meal plans too! Enjoy these fun Latin flavors in a refreshing, crunchy summer salad. Smarts: Double the saute and use the filling in wraps for an easy next-day lunch.
Shrimp - Defrost, rinse, and pat dry. Toss with garlic powder, paprika, coriander, cumin, and some salt. (Can be done up 1 day ahead)
Shallots / Bell Peppers / Green onions - Prep as directed. (Can be done up to 3 days ahead)
Prepare dressing - Mince garlic. Whisk garlic with red wine vinegar, Dijon mustard, sour cream, paprika, and cooking oil. Season to taste with salt and pepper. (Can be done up to 3 days ahead)
Heat a non-stick pan or skillet over medium-high heat. Add cooking oil and then shallots to heated oil with a sprinkle of salt. Saute until softened, ~3 minutes.
Next add shrimp and saute for another 3 minutes.
Fold in peppers and toss for another 3 minutes or until shrimp are cooked through. Remove and set aside.
Assemble salads with romaine, tomatoes, corn and green onions. Toss with shrimp and peppers and dressing. Season to taste with salt, pepper, or more of the spices, and sprinkle crushed tortilla chips (if using) on top!