1/4 tsp Ancho Chili Pepper (kick up the spice by adding 1/8 tsp more)
1/2 tsp Cumin
1 Tb Italian Parsley, chopped
3 Tb Olive Oil, divided
2 Tb Butter, melted and slightly cooled
8 large, tail-on raw shrimp
5 pieces cooked bacon
2 hard-boiled eggs, chopped
1 avocado, diced
6-7 teardrop tomatoes, cut in half
1, 15 ounce can Garbanzo beans, rinsed and drained
Crumbled Blue cheese
1 bunch of fresh Romaine lettuce, roughly chopped
salt and freshly ground pepper to taste
1 jar Trader Joe’s Corn & Chile Tomato-less Salsa
Whisk together all marinade ingredients in a bowl, making sure melted butter isn’t too warm. Use 2 Tb Olive oil in the marinade and set 1 Tb Olive oil aside for your grill pan.
Add 1 Tb Olive oil to grill pan and heat over medium high. While oil is heating, add shrimp to whisked marinade in bowl. As soon as Olive oil in grill pan is hot, add shrimp. Grill for 2 minutes on each side (4 minutes total). Once shrimp are grilled through, remove from heat and add to a clean bowl while you assemble the rest of the salad.
Layer from the bottom up using the chopped romaine. Add bacon, egg, avocado, tomatoes, garbanzo beans and Blue cheese. Drizzle with a dressing of your choice (I prefer a light vinaigrette) and top with four shrimp.
This recipe makes two large servings.