Mexican Street Corn Shrimp Salad

Yield: 8 servings

INGREDIENTS

2½ pounds Portico Classic Mexican Street Corn Breaded Shrimp 8 cups Imperial Fresh romaine lettuce, chopped 2 cups Imperial Fresh grape tomatoes, halved 1 cup fresh corn kernels 1 cup Imperial Fresh sliced radishes, thinly sliced 2 Imperial Fresh avocados, peeled, pitted and sliced 2 teaspoons Tajín® seasoning

Chipotle Ranch 1¼ cups Sysco Imperial ranch dressing ¼ cup chipotle peppers in adobo 1 tablespoon Sysco Natural lime juice

CLICK TO SHOP INGREDIENTS

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.