Chopped Taco Salad with Shrimp - this is a doozy! try it tonight!

Cooking spray

2 lemons, thinly sliced

2 limes, thinly sliced

3 tbsp chopped fresh oregano ( I have tons of this in my garden!)

3 tbsp extra virgin olive oil

¼ tsp kosher salt

¼ tsp ground black pepper

8 ounces romaine lettuce, chopped

20 large shrimp, peeled and deveined

4 6 inch corn tortillas

1 large ripe tomato diced

1 diced peeled avocado

1 ounce Cotija cheese

Heat grill or grill pan to medium high heat; coat lightly with cooking spray.  Quickly grill the citrus slices in batches and transfer to cutting board and chop finely.  Move to bowl and add oregano olive oil, salt and pepper; mash with back of spoon to combine.  Divide in half.

Arrange lettuce on a serving platter.  Coat grill again.  Grill the shrimp in batches until opaque, brushing with half of the lemon-lime dressing.  Transfer to platter.  Warm the tortillas on the grill until slightly charred, brushing lightly with some of the remaining dressing; transfer to the platter.

Stir diced tomato into remaining lemon-lime dressing.  Arrange avocado on the platter.  Crumble the cheese over the salad and drizzle with the remaining dressing.    

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Moroccan Shrimp with Spinach

Moroccan Shrimp with Spinach

½ tsp ground coriander
½ tsp ground cumin
½ tsp paprika
¼ tsp cayenne
pinch of allspice
¼ tsp salt
1 pound large shrimp, peeled and deveined
10 ounces baby spinach
3 tbsp extra virgin olive oil

Mix the coriander, cumin, paprika, cayenne, allspice and half the salt in small bowl. Place shrimp in a large bowl, add the spice mixture and toss to coat. Cover and refrigerate for 30 minutes.

In a large bowl combine spinach, oil and remaining salt. Divide spinach and shrimp evenly among four sheets of heavy duty aluminum foil. Bring edges of each sheet together and fold tightly to seal.

Heat grill to medium high. Place packets on grill and close cover. Cook until spinach is wilted and shrimp is opaque. About 5 to 7 minutes. Serve immediately.
Enjoy!

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Moroccan Shrimp with Spinach

Moroccan Shrimp with Spinach

½ tsp ground coriander

½ tsp ground cumin

½ tsp paprika

¼ tsp cayenne

pinch  allspice

tsp allspice

¼ tsp salt

1 pound large shrimp, peeled and deveined

10 ounces baby spinach

3 tbsp extra virgin olive oil

Mix the coriander, cumin, paprika, cayenne, allspice and half the salt in small bowl.  Place shrimp in a large bowl, add the spice mixture and toss to coat.  Cover and refrigerate for 30 minutes.

In a large bowl combine spinach, oil and remaining salt.  Divide spinach and shrimp evenly among four sheets of heavy duty aluminum foil.  Bring edges of each sheet together and fold tightly to seal.

Heat grill to medium high.  Place packets on grill and close cover.  Cook until spinach is wilted and shrimp is opaque.  About 5 to 7 minutes.  Serve immediately.

Enjoy!

 

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