Campfire Shrimp Salad w/ Romaine, Skillet Corn, Black Beans, Lime-Agave Vinaigrette (for 1)


This summery dinner salad starts with char-grilling jumbo shrimp  (lightly marinated with lime juice, canola, garlic, parsley, chili powder, and paprika) then blast-chilling and serving over a Romaine salad with Olathe corn (shucked-and skillet seared), cherry tomatoes, roasted red peppers, black beans, and cucumbers with our Lime-Agave Vinaigrette on the side. 


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