We are back with another fun filled recipe, try this Grilled Shrimp Taco Salad with Honey Ranch Dressing.
1 large spring roll wrapper (halved)
1 pack large Rainforest Seafoods Shrimp (fulled thawed)
2 tsp cajun spice
1 tsp chilli powder
1/2 tsp cumin
2 tbsp vegetable oil
1 tsp fresh lemon juice
2 cups lettuce (chopped)
1 cup red cabbage (shredded)
1 large tomato (diced into inch pieces, discard seeds)
1/4 cup ripe olives (sliced)
1 small cucumber (cut lengthwise and thinly sliced)
1 cup whole kernel corn
1 cup cheddar cheese (shredded optional)
1/2 cup ranch dressing
1/4 cup honey
Deep fry the spring roll wrappers in hot oil using a soup ladle to press down on it creating a bowl.
Remove and place on tray lined with a paper towel.
In a bowl, season the shrimp with the cajun, chilli, cumin, salt, lemon juice and oil.
Place the shrimp on a preheated grill, and cook for 5 minutes.
Remove to a bowl.
In another bowl combine all the vegetables.
Combine the ranch dressing and hone and place in a squeeze bottle.
Lay out the spring roll bowls and fill them with salad, sprinkle the cheese, arrange the shrimp on top and drizzle with the dressing.