Meatless Monday: Mexican Made Healthy

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Try the lighter side of Mexican with this sautéed tequila shrimp salad with grilled Mexican street corn and pickled onions.

To celebrate Mexico’s victory at the Battle of Puebla on May 5th, we like to pile on the cheese and sour cream then wash it down with margaritas. This year, try keeping the festivities light with a refreshing salad inspired by Mexican street corn and tequila grilled shrimp.

Ingredients
½ cup canola oil plus 2 tablespoons
1 lime juiced
½ naval orange juiced
½ cup loosely packed cilantro leaves, minced and divided
1½ teaspoons salt, divided
1 teaspoon black pepper
½ teaspoon cumin plus ¼ teaspoon, divided
2 pounds jumbo shrimp, peeled and deveined
¼ cup plus 2 tablespoons red wine vinegar
¼ water
2 tablespoons sugar
½ teaspoon cumin seeds
½ teaspoon red pepper flakes
½ red onion, julienned
2 teaspoons tequila
2 ears corn, husked
Pinch cayenne pepper
1 plum tomato, diced
2 scallions, sliced thin
1 red bell pepper, sliced thin
2 carrots, julienned
8 ounces mixed greens
¼ cup toasted pepitas for garnish

Directions
In a medium bowl, whisk together the canola oil, lime juice, orange juice, half of the minced cilantro, 1 teaspoon salt, black pepper, and cumin. Transfer ½ of this mixture to a zip top bag and add the shrimp to marinate for 15 minutes.

Pour ¼ cup of red wine vinegar into a small sauce pot and add the water, sugar, cumin seeds, and red pepper flakes. Bring this mixture to a boil then immediately pour over the thinly sliced red onion. Allow to sit for at least 10 minutes, or up to 7 days.

For the salad dressing, add remaining 2 tablespoons of red wine vinegar to the rest of the dressing/marinade and whisk thoroughly until combined.

Heat a large nonstick pan over medium-high heat.

Combine 2 tablespoons canola oil with ½ teaspoon salt, ¼ teaspoon cumin and a pinch of cayenne pepper then brush this mixture on the ears of corn. Sear the corn on all sides until kernels are slightly charred in spots. Remove from heat and set aside to cool.

Place half of the shrimp in the pan and sear for 2 to 3 minutes on each side, until they turn pink and are opaque. Turn the heat off and sprinkle the pan with 1 teaspoon tequila. Toss to coat the shrimp then remove them from the pan. Repeat the process with the remaining shrimp.

Cut the corn from the cobs and place into a large bowl along with the diced tomato, sliced scallions, red bell pepper strips, and julienned carrots. Toss with half of the dressing then add the mixed greens and more dressing if desired.

To assemble the salad, place a mound of the greens and other vegetables into a shallow bowl then top with shrimp, pickled onions, minced cilantro and pepitas for garnish.