Blackened Shrimp Salad with Jicama and Grilled Corn

Blackened Shrimp Salad with Jicama and Grilled Corn
Photo by Jean Allsopp

Ingredients

  • 1 romaine lettuce heart, finely shredded
  • 1 romaine lettuce heart, finely shredded
  • Crispy Tortilla Strips
  • Cilantro-Lime Dressing
  • Cilantro-Lime Dressing
  • ¼ cup olive oil, divided
  • Jicama and Grilled Corn
  • + 6 more ingredients
    • 3 tablespoons blackening seasoning
    • 12 jumbo shrimp
    • 3 tablespoons blackening seasoning
    • 12 jumbo shrimp
    • Crispy Tortilla Strips
    • Jicama and Grilled Corn

Peel shrimp, leaving tails on; devein, if desired. Drizzle 1 tablespoon olive oil over shrimp; sprinkle with seasoning, tossing to coat well. Cover and chill until ready to cook. Pour remaining 3 tablespoons oil in a large nonstick skillet over medium-high heat. Add shrimp; sauté 2 to 3 minutes o...

View full recipe at My Recipes

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