My shrubs have doubled in growth in what seems like overnight. They were trimmed and shaped earlier this year. Apparently the lovely spring weather caused an explosion of new branches and leaves. This is a good thing and it also means another round of trimming and shaping. A full day of lifting and handling a heavy hedge trimmer is a great workout. My arms and back get worn out. The last thing I want to do is intense cooking and washing the dishes. This is the type of day that calls for a Southwestern Shrimp Salad. It’s quick and easy to throw together and satisfies the hunger built up from all that work too.
We have salads frequently in summertime. Most of the time there is no cooking involved. I utilize leftover meats and seafood along with any vegetables from my garden or in the fridge. This salad is made with chilled, cooked shrimp from a batch I roasted earlier in the week. You could also buy cooked shrimp for convenience. The Chipotle Ranch Dressing can be made in advance (which makes it even better).
Southwestern Shrimp Salad does have a spicy kick. The spiciness comes from the dressing. Avocado helps to offset the heat and so does the sweet corn. Black beans lend an earthy quality. Tomatoes, oh those wonderful fresh from the garden ones really shine and add a pop of color and flavor. Sweet onion joins in the mix to round it all out. All together it is a total fiesta for your taste buds.
How often to you make salads in the summer? It is at least once a week for me. I also enjoy making a good pasta dish such as Farfalle with Prosciutto, Spinach, and Pine Nuts or Pasta with Lemon Butter Garlic Sauce. Oh, and there’s another salad recipe coming next week. Stay tuned…