Susannah Locketti made this recipe for Teacher Appreciation Week at her son's elementary school. Serve it warm or cold. Serves 4.
|2||pounds medium shrimp, shelled and deveined|
|2||tablespoons ground cumin|
|2||tablespoons chili powder|
|1||teaspoon salt, plus more to taste|
|1||teaspoon black pepper, plus more to taste|
|Kernels from 4 ears fresh corn|
|2||cans (about 15 ounces each) black beans, drained and rinsed|
|1/2||red onion, finely chopped|
|1/3||cup chopped fresh cilantro leaves|
|2||cloves garlic, finely chopped|
|2||tablespoons olive oil|
|2||teaspoons crushed red pepper|
|Juice of 4 to 5 limes|
|12||leaves Boston lettuce|
|Extra fresh cilantro (for garnish)|
|4||extra lime wedges (for garnish)|
2. In a large bowl, combine the corn, black beans, onion, cilantro, half the garlic, salt, and pepper; set aside.
3. In a large skillet, combine the oil and crushed red pepper and set over medium heat. Once the oil is hot, add the shrimp and saute for 2 to 3 minutes or until they are pink. With a slotted spoon, transfer the shrimp to the corn mixture.
4. Return the skillet to medium heat. Add the juice of 4 limes, honey, remaining garlic, and salt. Cook, whisking constantly, for 3 to 4 minutes or until the mixture reduces slightly and starts to thicken. Pour the dressing over the shrimp mixture and toss gently. Taste and add the remaining lime juice, if you like, with salt and pepper to taste.
5. Just before serving, peel, pit, and cube the avocados and add them to the salad. Toss gently. Serve warm or cold on lettuce. Garnish with cilantro sprigs, lime wedges, and more black pepper.
Adapted fromSusannah Locketti