Southwest Layered Salad with Shrimp and Cilantro Lime Dressing

Southwest Layered Salad with Shrimp and Cilantro Lime Dressing

This Southwest Layered Salad is perfect for summer parties.

Southwest Layered Salad with Shrimp and Cilantro Lime Dressing
Serves 10
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Ingredients
  1. 1 pound medium fresh shrimp, peeled and deveined
  2. 2 tablespoons olive oil
  3. 1½ teaspoons Southwest seasoning
  4. 4 cups shredded iceberg lettuce
  5. 4 cups crumbled cornbread
  6. Cilantro Lime Dressing, recipe follows
  7. 1½ cups grape tomatoes, halved
  8. 2 cups chopped avocado (about 2 avocados)
  9. 1 (15¼-ounce) can sweet corn, rinsed and drained
  10. 1 (15-ounce) can black beans rinsed and drained
  11. 1 cup finely chopped red onion
  12. Garnish: fresh cilantro
Instructions
  1. In a medium bowl, toss shrimp with olive oil and Southwest seasoning.
  2. In a medium skillet, cook shrimp over medium-high heat until pink and firm, about 4 minutes; set aside.
  3. In a large trifle dish, layer lettuce, crumbled cornbread, half of Cilantro Lime Dressing, tomatoes, avocado, corn, beans, onion, and shrimp. Drizzle with remaining dressing. Garnish with cilantro, if desired. Serve immediately, or cover and refrigerate up to 2 hours.
Louisiana Cookin https://www.louisianacookin.com/
Cilantro Lime Dressing
Yields 2
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Ingredients
  1. 1 (1-ounce) package ranch salad dressing and seasoning mix
  2. 1 cup mayonnaise
  3. 1 cup whole buttermilk
  4. ⅓ cup chopped fresh cilantro
  5. 2 tablespoons fresh lime juice
  6. 1½ teaspoons minced garlic
  7. 1 teaspoon kosher salt
  8. ½ teaspoon ground black pepper
Instructions
  1. In a small bowl, whisk together dressing mix, mayonnaise, and buttermilk until smooth. Add cilantro, lime juice, garlic, salt, and pepper, whisking to combine. Cover and refrigerate for at least 2 hours.
Louisiana Cookin https://www.louisianacookin.com/
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