If you find yourself craving a big hearty salad, this spicy Southwest Fiesta Shrimp Salad will get your taste buds buzzing!


1 chipotle chile in adobo
juice of ½ a lime
1/4 cup fresh cilantro
1/2 cup mayonnaise
1/2 cup buttermilk
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/4 teaspoon dried oregano leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound large shrimp, peeled and deveined
1 tablespoon chili powder
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon cumin
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
3 cups romaine lettuce, chopped
1 ripe avocado, sliced
1/2 cup cherry tomatoes, diced
1/2 cup black beans, rinsed
1/2 cup corn, rinsed
1/4 cup crumbled feta cheese
2 tablespoons pepitas
1/4 cup tortilla chip strips


Step 1
For the Dressing\r\nCombine all of the ingredients in a blender and blend until smooth. You won't use all of the dressing so you may keep it an airtight container in the fridge.\r\n

Step 2
For the Salad\r\nIn a large bowl add the shrimp, chili powder, paprika, onion powder, cumin, garlic powder, and salt and pepper. In a medium-sized skillet add the olive oil and shrimp. Cook over medium-high heat until no longer pink. Allow to cool before adding to salad.\r\n

Step 3
Toss the rest of the salad ingredients together along with the cooled shrimp. Add as much dressing as desired and eat immediately.\r\n