Chimichurri Shrimp Salad

Ethnic cuisine is a luxury and rare find when you live in the land of meat and potatoes. One of my favorite restaurants, Serranos, located in East Glacier, is a treat and once in a while occurrence due to the fact it's over 120 miles round trip. Trust me, it is well worth the journey for some authentic chiles rellenos, pork tamales and flan. I'm drooling just thinking about it!

 For the times when I don't get to enjoy eating Mexican cuisine out with my family, I make it at home. One of my favorite dishes is chimichurri shrimp from The Pioneer Woman's holiday cookbook.  In fact, I love her whole Cinco de Mayo section. I had some leftover chimichurri shrimp and sauce, so I whipped up this fresh, zesty and muy delicioso ensalada!

 

Chimichurri Shrimp Salad
Servings: 4

For the Chimichurri Shrimp: 

• 1/2 bunch Cilantro, stems removed
• 1/4 cup Parsley, stems removed
• 1-1/2 tsp minced Garlic cloves
• Juice of 2 Limes
• 1/2 teaspoon Ground Cumin
• 1/8 tsp Cayenne Pepper
• 1/2 tsp Salt
• 1/4 cup Extra Virgin Olive Oil
• 1 pound 16/20 count Shrimp, peeled and deveined, tails off
• 1 tbsp Extra Virgin Olive Oil

 In a blender combine the cilantro, parsley, garlic, limes, ground cumin, cayenne pepper, and salt. Briefly pulse the blender to combine the ingredients. With the blender on low speed, remove the middle cap of the blender and slowly drizzle the 1/4 cup olive oil. Blend until smooth.
Place the peeled and deveined shrimp in a large gallon bag and pour half of the marinade into the bag and reserve the other half of the marinade for the salad dressing. Marinate the shrimp for at least 30 minutes. Once ready to cook, heat a large pan over medium heat with 1 tablespoon olive oil. Cook the shrimp until pink for 1-2 minutes per side. Set shrimp aside for salad. 

For the Salad: 

• 1 recipe of Chimichurri Shrimp + Reserved Marinade
• 1 head of Green Leaf Lettuce, rinsed, dried
• 12 Cherry Tomatoes, quartered
• 1 (15 ounce) can Black Beans, drained and rinsed
• 2 Green Onions, finely chopped
• 1/2 cup shredded Cheddar Cheese
• 1/4 cup Plain Greek Yogurt
• 1/4 cup Mayonnaise

In a small bowl, combine the greek yogurt, mayonnaise and reserved marinade. Stir to combine to create the salad dressing.
To assemble the salad start with the lettuce; then top the lettuce with the cherry tomatoes, black bean, green onions, shredded cheddar cheese and finally the chimichurri shrimp. Drizzle on the salad dressing and enjoy!

Recipe Inspired and Adapted By: The Pioneer Woman. Originally on The Girly Girl Cooks