Southwest Shrimp Salad

 

     Sometimes don't you just feel a little "Shrimpy".  I know I do, and when it hits, I must comply!  So how about pulling together my Southwest Shrimp Salad for your next meal of deliciousness.  And the best part is it's filled with protein, fiber and healthy fats.  This dishes up loads of roughage as well, and will put a smile in your tummy (yet so flavorful you will be the hero of your own story).  We all know Tuesday's are for Taco's, but this one is for any day of the week!  ;)

Ingredients (You determine the amounts, and thus the servings)~

Ear of Corn in Husk (sub with canned)

Can of Black Beans

Diced fresh Tomatoes (desired amount~I did a dozen Cherry Tomatoes)

1/2 Bunch of Cilantro

2 sliced Green Onion (more or less to taste)

1 Tablespoon chopped Garlic

1 diced Jalapeño (more or less to taste)

Lime Juice to taste

Salt to taste

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1/2 cup 0% Fage Greek Yogurt

1/2 Bunch of Cilantro

1 Tablespoon chopped Garlic

Lime Juice to taste

Salt to taste

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Shrimp

Olive Oil

Chili Lime Seasoning (sub with preferred seasoning)

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Slaw (Coleslaw or Broccoli Slaw)

     Add husked ear of Corn to microwave for 1 minute, let cool and steam in the husk, remove husk and cut off Corn, add to bowl along with the rest of the ingredients in the first section, set aside.  Add second set of ingredients to small blender and whip til fully incorporated and desired consistency.  Spritz Shrimp with Olive Oil, and season as desired, add to skillet and cook til pink on both sides.  When ready to assemble, add slaw to bottom of your bowl, top with Corn and Black Bean mixture, drizzle with a little Yogurt sauce, and top with Shrimp. Enjoy the heck out of this "limey" invitation!  :)