Chipotle-Lime Shrimp

I realize my Spring Break was over three weeks ago, but better late than never.

Over Spring Break I flew back to California with my best friend from school, Regan. and we took a road trip down south to Santa Barbara to visit two of my best friends from home. I kind of felt like a Girl Scout… You know, “Make new friends, but keep the old. One is silver and the other is gold.” No? Just me…? Anywayy, back to the point.

Santa Barbara is a beautiful place and every time I visit, I cry a little inside with school-envy. You can run the beaches in the morning, hike the mountains in the afternoon, and then study on your rooftop before going out at night. I mean, Chicago is a great city, don’t get me wrong, but sometimes, I forget what actual mountains look like… or the sun for that matter.

On a typical, gloomy day in Chicago, I was feeling sorry for myself when I was inspired by a delicious salad I consumed while visiting Santa Barbara. Maybe it was my mood, the setting, or all of my friends in one place, but this salad rocked my world. A light and flavorful salad of mixed greens, loaded with Chipotle-Lime Shrimp, avocado, cherry tomatoes, goat cheese, toasted almonds, and drizzled with a sweet and spicy Mango Dressing.

If I can’t have Santa Barbara, then at least I can have some of the food.

Chipotle-Lime Shrimp by The Bite-Sized Baker:

1 pound jumbo shrimp, peeled and deveined

2 chipotle peppers in adobo sauce, minced

2 teaspoons reserved adobo sauce (from chipotle peppers)

1 tablespoon honey

1 teaspoon grated fresh ginger

1 garlic clove, smashed

Zest and juice of 2 limes

Salt and pepper

1. In a large bowl, combine chopped chipotle peppers, adobo sauce, honey, ginger, garlic, zest and juice of limes, salt and pepper. Add the shrimp, toss to coat, and let marinate for 30 minutes
2. Skewer the shrimp.
3. Grease outdoor grill and preheat to medium-high heat. Grill the shrimp until just cooked through and pink, about 1 ½ to 2 minutes on each side.

Mango Dressing by The Bite-Sized Baker:

1 large ripe mango, cubed

1 teaspoon grated fresh ginger

1 teaspoon Dijon mustard

2 tablespoons rice wine vinegar

¼ cup olive oil

1 teaspoon jalapeno pepper, minced

Zest and juice of 1 lime

Salt and pepper

1. In a food processor or blender, combine mango, ginger, Dijon mustard, rice wine vinegar, jalapeno pepper, zest and juice of lime, and two tablespoons olive oil. Puree until smooth. If dressing is too thick add remaining olive oil until you reach desired consistency. Season with salt and pepper.

Chipotle-Lime Shrimp Salad with Mango Dressing:

½ pound Chipotle-Lime Shrimp (recipe above)

6 cups mixed greens

1 avocado, diced

1 cup cherry tomatoes, halved

2 tablespoons toasted almonds

1 ounce goat cheese

Mango Dressing (recipe above)

1. Combine all of ingredients in a large bowl and drizzle with Mango Dressing. Toss to coat. Makes 2 large servings.