Mexican Shrimp Salad

Mexican Shrimp Salad With Lime Vinaigrette Dressing

This is a dinner salad, not a side salad. It's good, unique, and great for a hot summer night. You may or may not like the dressing but the salad tastes great with a ton of different dressings.

Lime Vinaigrette Dressing
3	limes, just the juice
3 tbl	olive oil
1 tsp	smoked paprika
½	chili powder or Tajin®

Salad
½ head	shredded iceberg lettuce
1 cup	frozen corn, thawed
1 lb	cooked shrimp, peeled and deveined (large shrimp look better but small or cut up shrimp give you a piece in almost very bite)
3	Roma tomatoes, diced
½	red onion, diced
1	avocado, peeled and diced
1	jalapeño, diced, with seeds for spicy, without for mild
¼ cup	cilantro, minced
½ cup	toasted pumpkin seeds
	salt & pepper to taste

If you want to make your own dressing, mix the lime juice, olive oil, paprika and chili powder of Tajin® together in a small bowl.

Dive the lettuce between 2 to 4 bowls. Top each bowl with the corn, shrimp, tomatoes, onion avocado, jalapeño, cilantro, and pumpkin seeds n that order. Salt and pepper the salads to taste. Top with the lime vinaigrette or dressing of your choice.

For an easier, but less showy salad, mix everything but the avocado together in a large bowl. Serve in bowls topped with the avocado and the dressing of your choice.

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