Ingredients

The following ingredients have 4 Servings
  • 1/2 pound shrimp (large, raw, peeled and deveined)
  • 1/4 teaspoon crushed red pepper
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • 2 tablespoons olive oil
  • 1 cup corn kernels
  • 1/4 cup red onion (diced small)
  • 1 tablespoon lime juice
  • 15 ounces black beans (drained and rinsed)
  • 2 cups kale (shredded or finely chopped)
  • 2 cup romaine lettuce (shredded or finely chopped)
  • 1 cup grape tomatoes (cut in half)
  • 1 avocado (peeled and pit removed and sliced)
  • 2 tablespoons cilantro (fresh, chopped)

Instruction

  • In a small bowl, combine the shrimp, red pepper, chili powder, paprika, cumin, and salt. Toss well to coat the shrimp in the seasonings.
  • Heat 1 tablespoon of the olive oil in a large skillet. Once hot, add the seasoned shrimp. Cook, about 5 to 6 minutes, until pink and firm. Remove the shrimp from the skillet and keep hot.
  • Add the remaining tablespoon of olive oil to the pan the shrimp was just cooked in. Heat on high heat and once hot add the corn and onion. Cook, about 5 minutes, until the corn begins to char and the onions are soft. Stir in the lime juice, black beans, and cooked shrimp. Cook just until the beans are hot.
  • In a large salad bowl, toss together the kale and romaine. Top with the shrimp mixture, tomato, and avocado. Sprinkle the cilantro on top and serve.