Shrimp & Corn Taco Salad

In two and a half years of food blogging, I have never posted a recipe with seafood. 

I blame this on three things:

(1) Seafood is expensive.
(2) I'm not confident in my cooking or preparation of seafood.
(3) Adam doesn't eat it.

The real reason that seafood hasn't made it onto the blog before today is probably reason #3.  We eat everything that I make for the blog, and I didn't want to spend time preparing an elegant seafood dish that Adam wouldn't eat.

But, now that I'm living in D.C. for the summer, I no longer have an excuse not to make it for myself.

One of my very favorite ways to eat seafood is in tacos. I LOVE fish tacos and shrimp tacos. They're so fresh and delicious. Bring on the extra avocado, please!

The one down side to tacos is that they are messy, and anytime I make my own tacos, I fall into the inevitable trap of piling waaaaay too many ingredients inside.  Basically, by the time I've eaten about three bites, my taco is falling apart.

This shrimp and corn taco salad incorporates everything I love about shrimp tacos, but conveniently in salad form.  Shrimp, romaine, fresh sweet corn, tomatoes, avocado, corn tortillas, and feta cheese are combined and tossed with olive oil and lemon juice or a couple spoonfuls of your favorite salsa.  Fresh, flavorful, and so filling.

And yes, I know we have both fresh corn and corn tortillas in here, but they each provide different flavors and textures and make this salad a full-on-meal. 

For optimal dining experience, pair this shrimp and corn taco salad with a beer and some summer sunshine!

Shrimp & Corn Taco Salad:

Ingredients:

about 1 cup chopped romaine lettuce

handful of grape tomatoes, halved

1 ear of corn, kernels carefully removed with a sharp knife

1 corn tortilla, cut into small pieces

1 small avocado, cubed

1-2 ounces feta cheese, crumbled

5-6 shrimp

juice from one lemon

1-2 tablespoons olive oil

garlic powder

chili powder

salt and pepper

salsa (optional)

Directions:

If using frozen shrimp, thaw for a few minutes in warm water.  Remove tails. 

In a large plate or bowl, assemble the salad by combining the lettuce, tomatoes, corn kernels, corn tortilla pieces, avocado, and feta cheese. 

Place a medium sauce pan over high heat. Add 1-2 tablespoons of olive oil. Once oil is warm, quickly add the shrimp and sprinkle with garlic powder, chili powder and salt and pepper. Cook for 1 minute, then add the lemon juice. Cook for one minute more, or until shrimp are pink. Remove from heat. 

Place shrimp on salad. If desired, pour the olive oil and lemon juice over the salad as a dressing, and/or add a scoop of salsa. Eat up!

Notes:

• The recipe above is for one meal-sized serving, but can be easily doubled or tripled or quadrupled
• Not a fan of shrimp? Try this with shredded chicken or black beans.