Grilled-Shrimp Taco Salad
Photography by Johnny Miller
Recipe by Alexa Weibel
Start to Finish: 55 minutes | Servings: 4 |
Ingredients
2 small corn tortillas—halved, then thinly sliced crosswise
1/2 cup plus 1 tsp. olive oil
4 tsp. cumin seeds
2 tsp. orange zest plus 6 tbsp. juice (from 1 orange)
2 cloves garlic, chopped
1 lb. medium shrimp, peeled and deveined
3 romaine hearts, halved lengthwise through cores
1/2 cup fresh cilantro leaves
1 mango—pitted, peeled, and cut into small cubes
2 oz. crumbled feta
5 radishes, thinly sliced
Preparation
1. Preheat the oven to 400°. On a baking sheet, toss the tortilla strips with 1 tsp. oil. Bake, tossing halfway through, until crispy, about 8 minutes. Season with salt and pepper.
2. In a skillet, toast the cumin seeds over medium-low heat, shaking the skillet, until fragrant, about 2 minutes. In a blender, puree the remaining 1/2 cup oil with the cumin seeds, orange zest and juice, and garlic; season the dressing.
3. Heat a grill or large grill pan over medium-high. In a medium bowl, toss the shrimp with 3 tbsp. dressing, 1 tsp. salt and 1/2 tsp. pepper. Thread onto skewers. Grill until the shrimp are just opaque in center, about 3 minutes per side.
4. Brush the cut sides of the romaine hearts with 1 tbsp. dressing; season with salt and pepper. Working in batches, grill, cut-side down, until grill marks form, about 2 minutes. Thinly slice and toss with the cilantro; season. Divide among 4 plates. Top with the shrimp, mango, feta, and radishes. Drizzle with the remaining dressing. Top with the tortilla strips.
Price per serving: $4.45
