Weekday Meal Wednesday... Shrimp and Corn Salad with Chipotle Lime Dressing

During the craziness of the move we kind of lost track of eating well and turned to eating for convenience.  So in the next few weeks before our vacation, we've been on a healthy eating kick including daily runs checking out the new neighborhood.  Btw, it's not fair that Odin can run with us for 45 minutes and not even be tired winded.  This is another salad adapted from Catherine Walthers Raising the Salad Bar.  If you don't have this book already, you need to go out and buy it now.  The recipe is super easy and the dressing is kind of like a spicy margarita!! Yummm.

Ingredients:

• 1 lb medium, peeled and de-veined shrimp (or 1 bag frozen shrimp from TJ's)
• splash olive oil
• 1 can corn (or kernels from 3 ears)
• 1 red pepper, cored and diced
• 1 small to medium onion, diced
• 1 clove garlic, minced
• salt and pepper
• chipotle chile powder

Chipotle-Lime Dressing

• 2 limes, zested and juiced
• 1 teaspoon Chipotle chile powder
• 1-2 tablespoons olive oil
• salt and pepper

1. Combine the shrimp, chipotle, salt and pepper in a medium bowl.  Meanwhile heat olive oil over medium high heat.
2. Saute shrimp and onion in olive oil until onions are lightly browned and shrimp is cooked through.  Add garlic in last 30 seconds to 1 minute cooking and saute until fragrant. Set aside to cool.
3. Meanwhile, combine all ingredients for dressing in a large bowl.  Whisk until completely mixed. 
4. Mix dressing, shrimp/ onions, corn, and red peppers in large bowl.  Toss.
5. Serve over mixed greens. 
6. I topped with avocado!

Enjoy!

Happy Hump Day!

~ Julie