What size shrimp is used in this recipe?

I used 21-25's which means there are 21 to 25 pieces of shrimp in each pound. These are considered x-large shrimp and are labeled as such on the bag. I always keep frozen shrimp on hand and often what is labeled fresh shrimp is actually frozen, that have been thawed.

What other ways can I use this tangy dressing/marinade be used?

This marinade is also great on chicken or salmon and leftover dressing can also be drizzled on after cooking, as long as you haven't marinaded the chicken, salmon or shrimp in it.

What other ways can grilled shrimp be used?

Use smaller shrimp and make shrimp tacos. Serve grilled savory shrimp over rice or pasta. Pile into a bun and drizzle with extra dressing. Southwest dressing can be thickened with a bit of sour cream too. Add more chili powder and cumin to up the flavor. Leftover cooked shrimp can easily be added at the last minute to gumbo . Or just dunk them into cocktail or remoulade sauce and you have a great quick lunch!

Grilled Shrimp Salad Recipe with Chili Lime Dressing

Description

This simple grilled shrimp salad with a Southwest pedigree is a great Summer meal. Make with whatever you have on hand and remember this could also be made with grilled fish or chicken.

Ingredients

Scale

1/2 t ancho chile powder

1/2 t salt

1/2 t black pepper

1 minced garlic clove

1/2 t Worcestershire sauce

Juice of 1/2 a lime

2.5 T pickled jalapeno brine

1/3 c mayonnaise

2.5 T olive oil

1/4 t sugar

Salad

1/2 head of Little Gem's lettuce per person or use Romaine

18 XL shrimp (6 per person)

1/4 of a fresh pineapple cut into rings and brushed with oil.

1/3 c chopped Cilantro

1/2 sliced white or red onions

1 c grated or shredded cheese (I used a chili lime Gouda but pepper jack, cheddar or just use your favorite cheese)

1/2 ear per person of cooked or grilled corn sliced off the cob

Tomatoes (Use as many as you like but I slice 5 cherub tomatoes per person)

1 avocado sliced

Other ideas: Pickled jalapeno slices, drained black beans

1/3 c Pinyon nuts

Croutons (2 slices of leftover artisan bread plus 1 T of butter and 1 T of olive oil)

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Instructions

In a small skillet heat 1 T of butter and 1 T of olive oil over medium heat. Add torn bread and toast while occasionally stirring for about 10 minutes until bread is golden and crispy. If you wish to brown the pinyon nuts add them in the last 5 minutes, but watch carefully so they don't burn.

Make vinaigrette by combining chile powder, salt, pepper, miced garlic clove, Worcestershire sauce and lime juice, jalapeno pickle brine and mayonnaise in a small 2 cup measuring cup. Slowly whisk in the olive oil until an emulsion forms. This makes a thin vinaigrette. Stir in the sugar to taste.

Combine 1 T of the vinaigrette with the shrimp. Sprinkle the shrimp with more chile powder, garlic powder, and black pepper. Thread on skewers if using and set aside until ready to grill.

Assemble your salad ingredients in a large bowl or let everyone assemble their own.

Drizzle with vinaigrette and toss.

Top with croutons and pinyon nuts.

Notes

May be made with grilled fish or chicken.