Chipotle Lime Shrimp Salad With Cilantro Vinaigrette Recipes

PAN-SEARED SHRIMP WITH CHIPOTLE-LIME GLAZE

Steps:

• Whisk the lime juice, cilantro, chipotle chile, adobo sauce, and brown sugar together in a small bowl; set aside.
• Pat shrimp dry with paper towels; season with ¼ teaspoon salt, ¼ teaspoon pepper, and sugar.
• Heat 1 tablespoon of oil in a 12-inch nonstick skillet over high heat until smoking.
• Add half the shrimp to pan in a single layer; cook until spotty brown and just pink around the edges, about 1 minute.
• Off heat, use tongs to quickly flip over each shrimp and let stand until all but very center is opaque, about 30 seconds.
• Transfer shrimp to plate and cover with foil.
• Add remaining tablespoon oil to skillet and return to high heat until just smoking; sear remaining shrimp.
• After second batch has stood off heat, return first batch to skillet and toss to combine.
• Add glaze, cover, and let stand to warm through glaze, about 1 minute.
• Toss shrimp again to coat and serve.

CHIPOTLE CILANTRO LIME VINAIGRETTE

Steps:

• Mix all ingredients except oil in a quart container.
• With a burr mixer, slowly add oil. Extra oil may be needed depending on consistency desired.
• If a burr mixer is unavailable, you can use a blender or a robot-coup. Both have a hole on the lid, so you can still gradually add the oil.
• Salt and pepper are added only to taste.

PANCETTA WRAPPED SHRIMP WITH CHIPOTLE VINAIGRETTE AND CILANTRO OIL

Steps:

• Prepare cilantro oil by pureeing cilantro, canola oil, honey, lime juice, and salt to taste until smooth; pour into a bowl or bottle, and set aside.
• Prepare the chipotle vinaigrette by pureeing the chipotle pepper, adobo sauce, lemon juice, rice vinegar, and garlic in a blender until smooth. With the blender running, slowly pour in the canola oil, and puree until creamy. Season to taste with salt, and set aside.
• Preheat a grill for medium heat.
• Cut the pancetta slices in half. Wrap a half slice of pancetta around each shrimp to cover. Grill until the pancetta has crisped, and the shrimp has turned opaque, 2 to 3 minutes per side. Drain on paper towels.
• To serve, arrange cooked shrimp on a warmed serving platter or individual plates, and drizzle with chipotle vinaigrette and cilantro oil.

SHRIMP SALAD WITH CILANTRO-LIME VINAIGRETTE

Steps:

• In a large nonstick skillet, heat 2 teaspoons oil over medium-high. Season shrimp with salt and pepper. Add shrimp to skillet and cook until opaque throughout, about 5 minutes. Transfer shrimp to a plate.
• To skillet, add 1 teaspoon oil and onion and cook, stirring occasionally, until translucent, 3 minutes. Add garlic, cumin, and cayenne and cook until fragrant, 1 minute. Remove skillet from heat. Add cooked shrimp and toss to combine.
• In a medium bowl, whisk together 3 tablespoons oil, lime juice, and cilantro. Season with salt and pepper. Divide lettuce among 4 plates. Top with shrimp mixture, carrots, and cilantro leaves. Drizzle with dressing.