Mexican Street Corn
Shrimp Salad
Yield: 8 servings
CLICK TO SHOP INGREDIENTS
INGREDIENTS 2½ pounds 8 cups 2 cups 1 cup 1 cup 2 2 teaspoons
Portico Classic Mexican Street Corn Breaded Shrimp Imperial Fresh romaine lettuce, chopped Imperial Fresh grape tomatoes, halved fresh corn kernels Imperial Fresh sliced radishes, thinly sliced Imperial Fresh avocados, peeled, pitted and sliced Tajín® seasoning
Chipotle Ranch 1¼ cups ¼ cup 1 tablespoon
Sysco Imperial ranch dressing chipotle peppers in adobo Sysco Natural lime juice
METHOD Chipotle Ranch: Purée all ingredients in a blender. Makes about 1½ cups. To serve, deep-fry a portion of Mexican Street Corn Breaded Shrimp at 350°F until golden brown and opaque throughout, about 4 minutes. Serve a portion of romaine topped with Mexican Street Corn Breaded Shrimp and tomatoes, corn, radishes, avocados and Tajín® seasoning; serve with a side of chipotle ranch.
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