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Southwest Layered Salad with Shrimp and Cilantro Lime Dressing
LOUISIANA COOKIN'20Ingredients
35Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 1 lb. shrimp (medium fresh, peeled and deveined)
- 2 Tbsp. olive oil
- 1 1/2 tsp. southwest seasoning
- 4 cups shredded iceberg lettuce
- 4 cups crumbled cornbread
- cilantro lime dressing (recipe follows)
- 1 1/2 cups grape tomatoes (halved)
- 2 cups avocado (chopped, about 2 avocados)
- 15.25 oz. sweet corn (rinsed and drained)
- 15 oz. black beans (rinsed and drained)
- 1 cup finely chopped red onion
- fresh cilantro (Garnish:, optional)
- 1 oz. ranch salad dressing mix
- 1 cup mayonnaise
- 1 cup whole buttermilk
- 1/3 cup chopped fresh cilantro
- 2 Tbsp. fresh lime juice
- 1 1/2 tsp. minced garlic
- 1 tsp. kosher salt
- 1/2 tsp. ground black pepper
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