Fajita Salad with Spicy Salsa Verde and Chipotle Lime Marinated Shrimp
Spicy and flavor-packed chipotle lime salad
Food processor or immersion blender
Salsa Verde Ingredients
1lb.tomatillos, husked and rinsed
3jalapeños, (seeded, if you would like a milder salsa)
¼cupyellow onion, soaked for 5 minutes in cold water, drained and rinsed
1garlic clove, peeled and halved
1tspor more salt to taste
Marinated Shrimp Ingredients
1lime, juiced and zested
3tbspadobo sauce from canned chipotles in adobo
5large garlic cloves, minced
8servings large raw shrimp (around 32 oz), shelled and deveined
Salad Base Ingredients
2large yellow onions, halved and thinly sliced across the grain
2red bell peppers, seeded and sliced ¼-inch thick
2jalapeños, (seeded, if you would like a milder salad)
2large squash, halved lengthwise and sliced widthwise, abot ¼" thick
2cupsfresh or frozen corn kernels
6servings butter lettuce mix
Salsa Verde Instructions*
Heat broiler, positioning the rack at the top level under the heat. Cover a baking sheet with foil and place tomatillos on top, stem side down. Broil 3 to 5 minutes, until charred on one side. Turn tomatillos over and broil 3 to 5 minutes longer, until charred. Transfer tomatillos to a food processor, funneling in any juice that may have accumulated on the foil.
Add jalapeños, onions, garlic, cilantro and ¼ cup water to food processor and blend to a coarse purée. Taste and adjust salt. Refrigerate.
Marinated Shrimp Instructions*
In a small bowl, combine lime zest and juice, salt, cumin, adobo sauce, 1 tbsp olive oil and 3 garlic. Reserve 2 tablespoons marinade. This will be used to deglaze your pan when you cook the veggies for the salad base.
Place shrimp in a large ziplock bag. Pour in marinade and seal the bag. Move shrimp around to coat well, place bag in a bowl and refrigerate for a minimum of 30 minutes. Flip bag over periodically to redistribute marinade.
Salad Base Instructions
Heat the olive oil in a large, heavy skillet over medium-high heat. When oil is hot, add onions and cook, stirring often, until they soften and start to turn translucent, 3-4 minutes. Add the bell peppers and jalapeños and cook, stirring often, until peppers begin to soften, 3-4 additional minutes.
Stir in squash and corn, and turn heat to medium. Add 2 remaining garlic cloves and salt to taste. Cook, stirring periodically, until the squash is tender and peppers are softened and beginning to caramelize, 8-10 minutes.
Pour in reserved 2 tablespoons marinade and scrape bottom of pan with wooden spoon to deglaze the pan. Stir in the cilantro. Taste and adjust seasoning. Remove from heat but keep warm.
Separate the shrimp from the marinade and set maranade aside.
Heat a cast-iron skillet. Once very hot, add shrimp and let sear. Do not stir the shirmp or they won't sear; when the shrimp begins to turn pink, after about 1 minute, add the reserved marinade. Stir to combine and cook until shrimp is finished, about 3-4 minutes. Using tongs, transfer shrimp from pan to plate. Reserve shrimp marinade again.
To build the salad bowl, use lettuce as a base. Layer with a serving of each: vegetables, shrimp, shrimp marinade, salsa verde. Sprinkle with more cilantro if desired and serve immediately.
*I make the salsa verde and the chipotle-lime marinaded shrimp a day before to give the flavors a chance to develop. If you're in a time crunch, give them each at least 30 minutes to marinate.