CILANTRO LIME SHRIMP SALAD
Nordstrom’s Cafe Restaurant Recipe
Cilantro Lime Vinaigrette:
1/3 cup seasoned rice wine vinegar
1/3 cup fresh lime juice
2 tablespoons honey
1 clove garlic, minced
1 1/2 teaspoons minced canned chipotle chile in adobo
1/2 teaspoon kosher salt
3/4 cup canola oil
1 cup tightly packed fresh cilantro leaves and stems
30 extra large (16/20 count) shrimp, preferably wild caught, about 1 2/3 pounds, peeled and deveined
1/4 cup extra virgin olive oil
3 cloves garlic, minced
freshly ground black pepper
3 ears corn, husked
1 pound mixed baby greens
2 cups (8 ounces) shredded Monterey Jack cheese
4 ripe plum Roma tomatoes, seeded and cut into 1/2 inch dice (about 2 cups)
1 large red bell pepper, roasted (see notes), peeled, and cut into 1/2 inch dice
2 cups coarsely crushed tortilla chips
cilantro sprigs for garnish
lime wedges for serving
To make the Cilantro Lime Vinaigrette, combine the rice vinegar, lime juice, honey, garlic, chipotle, and salt in a blender or a food processor fitted with the metal blade. With the machine running, gradually add the canola oil. Add the cilantro and process until the vinaigrette is smooth.
Toss the shrimp with the olive oil, garlic, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a shallow nonreactive dish. Cover and refrigerate while preparing the grill. Prepare a hot fire in a charcoal grill, or preheat a gas grill to high. Brush the grill grate clean. Put the corn on the grill and close the lid. Grill, turning occasionally, until the corn is hot and most of the kernels are deep brown, about 6 minutes. Transfer the corn to a platter and let cool until easy to handle.
Working with 1 ear at a time, stand it upright, stem end down, on a cutting board. Use a sharp knife to cut downward along the cob, removing the kernels and rotating the cob a quarter turn after each cut. Scoop the kernels into a bowl and discard the cob.
Drain the shrimp, discarding the oil. For a charcoal grill, the coals should have burned down to medium heat. (You should be able to hold your hand 1 inch above the grill grate for 3 seconds.) For a gas grill, adjust the heat to medium. Put the shrimp on the grill and close the lid. (If you wish, thread the shrimp on flat metal skewers, or use a metal grill screen to keep them from falling through the grate.) Cook until the edges of the shrimp are opaque throughout, about 2 minutes more. Transfer to a plate.
Combine the greens, corn, Monterey Jack cheese, tomatoes, and roasted red pepper in a large bowl. Drizzle with 1 cup of the vinaigrette and toss. Season the salad with salt and pepper. Transfer the salad to 6 chilled salad bowls, building the height in the center. Sprinkle each salad with some of the crushed tortilla chips. Arrange five grilled shrimp on each salad. Top with cilantro sprigs and garnish with lime wedges. Serve immediately. Makes 6 Servings.
Notes: To roast bell peppers, prepare a hot fire in a charcoal grill, or preheat a gas grill to high. Brush the grill grate clean. (Or position a broiler rack about 8 inches from the source of heat and preheat the broiler.) Put the peppers on the cooking grate (or broiler rack). Cover the grill and cook, turning occasionally, until blackened and blistered on all sides, 10 to 15 minutes. Transfer to a heatproof bowl and tightly cover with plastic wrap. Let stand for 15 minutes. Peel and remove the seeds and ribs from the peppers.
The recipe for Cilantro Lime Vinaigrette makes about 1 1/2 cups, although you’ll need only 1 cup for this recipe. Place the extra dressing in an airtight jar and refrigerate for up to 3 days to use on other salads. Shake well before using.