In honor of warm weather, Cinco de Mayo, and alfresco dinning, here is my kick off recipe. A salad can be so boring and unsatisfying for dinner; however, putting all of the salad components on an indoor or outdoor grill is a fantastic way to keep things interesting. The dressing is also a MUST try. When I make this salad, I only use about a half of the amount and then save the rest in a mason gar. The leftover dressing is awesome as a veggie dip or as sauce for fried or poach eggs (think Huevos Ranchos) or over black or pinto beans.
Creamy Tex-Mex Ranch Dressing:
1-cup whole fat Greek yogurt (grass fed, if possible)
1 7oz can of Salsa Verde
½ tablespoon garlic powder
½ tablespoon dried oregano
Dash of chipotle chili flakes (optional for spice)
Mix the yogurt and salsa in bowl and add in spices to finish. Boom… Dressing!
2 heads of romaine lettuce
3 bell peppers (any color)
2 yellow onions
1 pounds of medium to large shrimp (it’s a preference thing here)
1 tablespoon of butter (grass fed, unsalted, if possible)
½ tablespoon Old Bay Seasoning (you can use salt and pepper here instead of the Old Bay).
Coconut Oil (for greasing grill only)
Salt and pepper, to taste
Prep the lettuce by washing and cutting down the middle of each head. Cut the bell peppers and onions into long slices. Melt the butter and pour over the shrimp. Sprinkle the shrimp with Old Bay. Heat either outdoor or inside grill pan over medium/high heat. Wipe grates with a small amount of Coconut Oil.
Place the onions and bell peppers on the grill. While on the grill sprinkle with salt and pepper. Place the romaine lettuce, cut side down, on the grill. Allow for grill marks to form on the vegetables, usually about 3 – 5 minutes, before flipping the lettuce and stirring the peppers and onions. Remove from the grill after 3 – 5 more minutes. Place one ½ of the lettuce on each plate. Top the lettuce with the onion and peppers.
Turn down the heat of the grill and carefully add the shrimp to the grates. Cook the shrimp for approximately one minute on each side. After cooking add ¼ of the shrimp to each plate. Spoon the Creamy Tex-Mex Ranch over the plate and ENJOY!