Name: Ryfe Bar, Restaurant and Event Venues Mexican Shrimp Salad Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 pound Large shrimp, peeled and deveined; 2 tablespoons Olive oil; 2 tablespoons Lime juice; 2 cloves Garlic, minced; 1 teaspoon Cumin; 1 teaspoon Paprika; 1 teaspoon Salt; 1 teaspoon Black pepper; 4 cups Mixed greens; 1 cup Street corn (canned or frozen); 1 medium Avocado, sliced; 1 cup Chimichurri dressing

Calico scallops, Shrimp, Avocado, fresh squeezed lime, smoked jalapenos, and house made cocktail sauce. Served with corn tortilla chips.

SCALLOP AND SHRIMP CEVICHE COCKTAIL

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

Our large shrimp are skewered, marinated and the perfect addition to our mixed green, street corn, avocado slices, and chimichurri dressing in this Mexican favorite

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

Marinate the Shrimp

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

Skewer and Grill the Shrimp

In a large serving bowl, add mixed greens, street corn, and sliced avocado. Toss gently to combine.

Assemble the Salad

Top the salad with the grilled shrimp and drizzle with chimichurri dressing. Serve immediately.

Add Shrimp and Dressing

Large shrimp, peeled and deveined

Olive oil

Lime juice

Garlic, minced

Cumin

Paprika

Salt

Black pepper

Mixed greens

Street corn (canned or frozen)

Avocado, sliced

Chimichurri dressing