California-Style Chopped Salad with Shrimp

Total Time:
24 min
Prep:
10 min
Cook:
14 min

Yield:
4 servings
Level:
Easy

Ingredients
  • Salad:
  • 1 head romaine lettuce, trimmed and halved lengthwise
  • 1 ear corn, husk and silk removed
  • 2 zucchini, halved lengthwise
  • 6 colossal or 12 extra-large shrimp, peeled and deveined
  • Olive oil, for drizzling
  • Kosher salt and freshly ground black pepper
  • 1/2 head butter lettuce, torn
  • 2 medium tomatoes, chopped into 1/2-inch pieces
  • 1 avocado, halved, pitted, peeled and diced
  • Dressing:
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons agave nectar or honey
  • Kosher salt and freshly ground black pepper
  • 2 cups store-bought tortilla strips (recommended: Mission Restaurant Style)
Directions
  • For the salad: Heat a grill pan over medium-high heat or preheat a gas or charcoal grill. In a large bowl add the romaine lettuce, corn, zucchini, and shrimp and drizzle with olive oil. Season with salt and pepper, to taste. Grill the romaine lettuce, turning occasionally, until crisp-tender and browned in spots, about 2 minutes. Coarsely chop the grilled lettuce and add it to a large salad bowl. Grill the corn and zucchini for 2 minutes on all sides until crisp-tender. Remove the kernels from the corn and add to the salad bowl. Chop the zucchini into 1/2-inch pieces and add to the bowl. Grill the shrimp until the meat is opaque and cooked through, about 2 to 3 minutes on each side. Cool slightly and cut into 1/2-inch pieces. Add the chopped shrimp, butter lettuce, tomatoes, and avocado to the bowl.

  • For the dressing: In a small bowl, whisk together the lemon juice, olive oil and agave nectar until smooth. Season with salt and pepper, to taste.

  • Pour the dressing over the salad and toss until all the ingredients are coated. Garnish the salad with tortilla strips and serve.


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