Jerk Shrimp Caribbean Salad

🧂 Ingredients

• 2 garlic cloves

  crushed
• ½ teaspoon lime zest
• 2 tablespoons lime juice

  fresh-squeezed
• 2 teaspoons jerk seasoning
• 2 teaspoons olive oil
• 1 pound shrimp

  peeled & deveined
• 4 cups romaine lettuce

  chopped
• ¼ cup honey lime dressing
• 1 tablespoon olive oil
• 16 ounces corn kernels

  canned - drained and rinsed, frozen or fresh - removed from cob
• 2 jalapeno peppers

  sliced
• ½ cup pineapple

  diced
• ½ cup mandarin oranges
• ½ cup red bell peppers

  diced
• ½ avocado

  thinly sliced
• 2 tablespoons fresh cilantro

  chopped - optional garnish

Instructions

• 1 Mix the crushed garlic, lime zest, lime juice, jerk seasoning and olive oil
  together in a large bowl.
• 2 Add the shrimp and toss to coat.
• 3 Place in the refrigerator to marinate for 10-15 minutes.
• 4 Add the chopped romaine lettuce to a large bowl and toss with the honey lime
  dressing.
• 5 Divide the dressed lettuce between two serving bowls.
• 6 Add 1 tablespoon olive oil to a large skillet over high heat.
• 7 Once the skillet is hot, add the corn kernels and sliced jalapenos, cook for 4-6
  minutes or until the corn becomes slightly charred.
• 8 Remove the corn and jalapenos from the skillet and divide them between the two
  salad bowls.
• 9 Use tongs to remove the shrimp from the marinade and add it to the skillet on
  the stove over high heat.
• 10 Cook the shrimp for 2-3 minutes per side, flipping halfway through.
• 11 Divide the cooked shrimp between the two salad bowls.
• 12 Add the diced pineapple, mandarin oranges, diced bell peppers and sliced avocado
  to each salad.
• 13 Optionally top with an extra drizzle of honey lime dressing and fresh chopped
  cilantro.

Nutrition Info