Prep Time
35 Mins
Yield
8 servings (serving size: 2 cups)

If you don't like the crispness of raw corn, the fresh corn can be toasted in a skillet and cooled before tossing with the salad.

How to Make It

Step 1

Combine first 8 ingredients in a food processor; process until smooth. Set aside.

Step 2

Combine shrimp and 1/2 teaspoon chili powder; toss well.

Step 3

Toss together shrimp, lettuce, and remaining 4 ingredients. Add chile mixture, and toss well to coat. Serve immediately.

Oxmoor House Healthy Eating Collection

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Ratings & Reviews

DenverMike's Review

DenverMike
August 12, 2014
I had a can of green chilies that i didn't know what to do with, and found this recrecipe. The dish was great, but I did cook the corn, and next time, I think I will add a splash of lemon.