Description

A vibrant, smoky-sweet salad featuring tender chipotle-spiced shrimp over crisp romaine, with nectarines, avocado, radishes, and shallots. Zesty cilantro-lime vinaigrette ties it all together. Healthy, indulgent, and bursting with flavor.

Ingredients

12 oz fresh shrimp (peeled and deveined)
1 cup romaine lettuce, chopped
1/2 cup thinly sliced radishes
1/4 cup slivered shallot
1 medium nectarine (or peach), thinly sliced
1/2 avocado, sliced
2 tbsp chipotle chili powder
1 tsp garlic powder
1 tsp ground cumin
1/2 tsp salt
2 tbsp olive oil
3/4 cup fresh cilantro, chopped
2 limes, juiced (about 3 tbsp)
1 tbsp honey (optional for dressing)
2 tbsp unsalted vegetable oil (for cooking shrimp)

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Instructions

Season shrimp with chipotle powder, garlic powder, cumin, and salt.
Heat vegetable oil in a skillet over medium heat; cook shrimp 2-3 minutes per side until opaque.
Toss romaine, radishes, shallot, and nectarine in a large bowl.
Add avocado on top.
Whisk vinaigrette: combine olive oil, lime juice, cilantro, honey (if using), and a pinch of salt.
Drizzle dressing over salad, add cooked shrimp, and serve immediately.

Notes

Substitute peach for nectarine if out of season.
Use store-bought chipotle paste (diluted with water) if fresh chili powder is unavailable.
Store leftovers in an airtight container (without dressing) for up to 1 day.