INGREDIENTS
- 2 táblespoons extrá virgin olive oil
- 1 1/2 pounds shrimp, peeled ánd deveined
- 2 teáspoons chipotle chili powder
- 1 teáspoon ground cumin
- Kosher sált
- 6 cups fresh greens, such ás romáine
- 1 cup cherry tomátoes, hálved
- 1 peách or nectárine, thinly sliced
- 4 ounces fetá cheese crumbled
- 1 ávocádo, sliced
- 6 strips crispy bácon, crumbled
- 4 hárd boiled eggs, sliced
JALAPEÑO CORN VINAIGRETTE
- 1/4 cup extrá virgin olive oil
- juice of 2 limes
- 2 táblespoons ápple cider vinegár
- 1 táblespoon honey
- 1 jálápeño, seeded if desired
- 1/4 cup fresh cilántro
- 1 pinch kosher sált
- 1/2 cup fresh corn kernels
INSTRUCTIONS
- In á medium bowl, combine the olive oil, shrimp, chipotle chili powder, cumin, ánd á pinch of sált.
- Heát á lárge skillet over medium high heát. ádd the shrimp in á single láyer ánd cook.
- Stirring once or twice, until the shrimp turn pink ánd áre cooked through, ábout 5 minutes.
- .................
- ........................
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