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Southwestern Shrimp Salad

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“I made up this recipe one night, and really liked it so thought I would share. I made it for just myself so if you are making it for more than one person I would adjust the measurements. Speaking of the measurements, I apologize if they are off a bit. It's one of those things you have to adjust the amounts of ingredients to suit your individual taste. I just threw together without measuring anything, but the measurements I provided are my best guess for the best taste. Also, I believe this would be good as a coleslaw type dish if you just omit the baby romaine and spinach and add a little more dressing.”
READY IN:
15mins
SERVES:
1
YIELD:
1 Salad
UNITS:
US

Ingredients Nutrition

Directions

  1. Prepare the salad, in any order you like.
  2. Drizzle a frying pan with olive oil.
  3. Cook the shrimp over medium heat, seasoning it with mostly taco seasoning, and a few dashes of Chili Powder and garlic salt. Allow the cook to shrimp evenly, periodically drizzling with lime juice, and a small dash of cayenne pepper. (That cayenne pepper can be powerful!).
  4. While the shrimp are cooking, prepare the dressing. Whisk the sour cream, light mayo and taco seasoning in a small bowl. Sprinkle with the seasonings and lime juice to taste. If you prefer a creamier dressing, use less lime juice.
  5. Top the previously prepared salad with the shrimp and then with your desired amount of dressing.

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