After nearly 24 years of marriage - Ben and I are proof that opposites can actually coexist and even work really well together. The two of us have very similar values and goals but the way that we think about things and approach challenges could not be more different. The fact that we are so very different actually provides us with quite a bit of entertainment and laughter.
The rule of opposites attract not only applies to people though - it also applies to food. Sweet and salty --- sweet and sour --- spicy and mild. This Taco Lime Shrimp salad is a perfect example of the fact that opposites really can compliment each other beautifully. The spicy flavored shrimp paired with a crisp, cool salad tossed in a bright lime vinaigrette is just the right blend of spicy, sweet and sour.
Taco Lime Shrimp Salad
1 lb. shrimp, peeled and deveined
5 cups mixed greens
1/2 cup cherry tomatoes, halved
1 avocado, chopped
1/2 red onion, sliced
1 tbsp. chili powder
1/2 tbsp. paprika
1/2 tsp. cumin powder
1/2 cup lime juice
1/3 cup packed cilantro leaves, roughly chopped
1/4 cup extra virgin olive oil
Drizzle with vinaigrette and serve.
The coolest thing about this salad is that is can be deconstructed and enjoyed as separate parts. Just to prove my point that Ben and I approach things differently - we even ate this meal very differently. I ate the salad as pictured - with shrimp and cilantro, lime vinaigrette. Ben ate the salad separately, without the shrimp and covered in ranch - with a side of spicy shrimp. We both consumed the same ingredients - but our meals looked very different. (Pretty much an example of how our relationship works.)
I think that you'll like this Taco Lime Shrimp Salad - either as a salad or a deconstructed salad. Give this a try.
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