Shrimp Fajita Salads with Salsa Verde Dressing and Mexican-Style Corn

1 lb shrimp, peeled and deveined

1 tbsp extra virgin olive oil

1 tbsp Tajin seasoning

Zest of 1 lime

1/3 cup salsa verde

Juice of 1 lime

3 cloves of garlic

1/2 cup cilantro, leaves and stems

1 small avocado (or 1/2 of a large on)

1.5 tbsp extra virgin olive oil

Salt & Pepper to taste

1 medium zucchini, sliced lengthwise and then into half-moon pieces

1 red bell pepper, cut into sticks

1 orange bell pepper, cut into stick

1 pack of taco seasoning (I used Siete brand)

1 head of romaine lettuce, sliced

4 ears of corn

1/4 cup Mexican crema

Zest and juice from 1 lime

Salt and pepper to taste

1/2 cup crumbled feta cheese

First, peel and devein your shrimp. Place into a small bowl and toss in olive oil, Tajin seasoning, and lime zest. Set aside to marinate. Prepare the salsa verde dressing by combining the salsa verde, lime juice, garlic cloves, cilantro, avocado, and olive oil in a food processor. Pulse until combined, then add salt and pepper to taste. Set aside.

Cook your shrimp first. Heat a cast iron or medium-large nonstick skillet over low-medium heat, add shrimp and cook 3-4 minutes per side until pink. Place cooked shrimp on a small plate and cover loosely with aluminum foil to keep warm. Then, add your vegetables to the same pan. Add the taco seasonings and follow any package instructions (e.g., the Siete brand recommends adding 1/3 cup of water to the pan with the seasoning mix). While the veggies cook, prepare the corn. Microwave the ears of corn for 1 minute 15 seconds per ear (5 minutes for 4 ears). Let sit in the microwave to steam and cool while you prepare the crema mixture. In a small bowl, stir together the mexican crema, lime zest, lime juice, salt, and pepper. Then, husk your corn (its so easy after they steam in the husks) and optional: char over the gas flame of your stove top.

To serve, plate romaine and top with fajita vegetables, shrimp, and salsa verde dressing. Spoon Mexican crema over corn and then top with crumbled feta. Pairs perfectly with a fresh margarita!