Carb-Wise: Southwest-Style Shrimp Caesar Salad
with Grilled Sweet Pepper & Corn
Cooking time
20 minutes
Servings
2/4
Calories
390 /serving
It’s chill and grill time. You’ll bring out the natural deliciousness of summer veggies like sweet pepper and husked corn when you give them a turn on the barbecue. Toss them with lettuce and then satisfy those creamy, dreamy Caesar cravings by pouring on our classic dressing, accented with lime and scallion. Top each serving of salad with shrimp under a dusting of Tex-Mex-spiked seasonings, for a lip-smacking touch of extra sustenance.
We will send you:
- 285g Shrimp
- 1 Scallion
- 1 Lime
- 1 Head of lettuce
- 1 Ear of corn
- 1 Sweet pepper
- 60ml Caesar vinaigrette
- 13g Tex-Mex Mood spices (salt, paprika, oregano, sunflower oil, celery, garlic, onion, cayenne pepper, cumin, bay leaves, hickory flavour)
Contains: Eggs, Milk, Mustard, Shrimp
You will need:
Large pan (non-stick if possible)
Zester
Oil
Salt & pepper (S&P)
BBQ (or grill pan)
Total Fat
23 g
Saturated Fat
3 g
Sodium
2480 mg
Total Carb
24 g
Sugars
9 g
Protein
24 g
Fibre
4 g
Preparation
Mise en place
Heat the BBQ on high, making sure to oil the grill first. In a large bowl, combine the sweet pepper, corn (shuck if necessary), a drizzle of oil, ⅔ of the spices and S&P. Zest and juice the lime. Roughly chop the lettuce. Thinly slice the scallion, separating the white bottom and green top.
Grill the sweet pepper & corn
Add the sweet pepper and corn to the BBQ (or to a grill pan heated on medium-high) and grill, turning occasionally, 7 to 9 min., until tender and beginning to brown. Transfer to a cutting board. Once cool enough, cut the corn kernels off the cob. Core and small-dice the sweet pepper. Return to the bowl and sprinkle with the lime zest.
Make the dressing
Meanwhile, in a small bowl, combine the vinaigrette, lime juice, white bottom of the scallion, a pinch of the remaining spices and S&P.
Cook the shrimp
Pat the shrimp dry with paper towel (remove the shells from the tails if desired); season with the remaining spices and S&P. In a large pan (non-stick if possible), heat a drizzle of oil on medium. Add the shrimp* and cook, 1 to 2 min. per side, until opaque and cooked through.
Make the salad & serve
To the bowl of sweet pepper and corn, add the lettuce and dressing; toss well. Divide the salad between your plates. Top with the shrimp. Garnish with the green top of the scallion. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
