Cocktail de camaron, shrimp in spicy tomato served cold, garnished with avocado, cilantro, onions.

Los tres mares

Fresh avocado with lime, cilantro, and onion.

Guacamole

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Cerignola olives marinated in garlic rosemary olive oil

Olives

Grilled shrimp, crisp romaine + spinach, avocado, cotija, black beans, corn salsa, marinated tomatoes, crunchy corn tortilla strips, cilantro lime dressing

In a bowl, combine the olive oil, lime juice, minced garlic, cumin, paprika, salt, and black pepper. Add the shrimp, and toss to coat. Cover and marinate for at least 30 minutes.

Marinate the Shrimp

Preheat the grill to medium-high heat. Thread the marinated shrimp onto skewers. Grill for 2-3 minutes on each side, or until they are opaque and cooked through. Remove from the grill and set aside.

Grill the Shrimp

In a large bowl, mix the chopped romaine lettuce and spinach together.

Combine Greens

Top the greens with diced avocado, crumbled cotija cheese, black beans, corn salsa, and diced tomatoes.

Add Toppings

Place the grilled shrimp on top of the salad mixture.

Add Shrimp

Sprinkle the corn tortilla strips over the salad for added crunch.

Add Tortilla Strips

In a small bowl, whisk together olive oil, lime juice, chopped cilantro, minced garlic, honey, and salt until well combined.

Combine Dressing Ingredients

Drizzle the cilantro lime dressing over the salad and toss gently to combine.

Dress the Salad

Serve the Southwest Grilled Shrimp salad immediately, garnished with additional cilantro if desired.

Plate and Enjoy

shrimp, peeled and deveined

olive oil

lime juice

garlic, minced

cumin

paprika

salt

black pepper

romaine lettuce, chopped

spinach, chopped

avocado, diced

cotija cheese, crumbled

black beans, drained and rinsed

corn salsa

tomatoes, diced

corn tortilla strips

fresh cilantro, chopped

cilantro, chopped

honey