Recipes Ingredients Seafood Recipes Shrimp Recipes Southwestern Salad with Shrimp Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Marcus Nilsson Servings: 4 For a quick, easy, and delicious meal, make this salad for supper in under 30 minutes. Ingredients 4 tablespoons extra-virgin olive oil, divided 1 pound large shrimp, peeled and deveined Coarse salt and ground pepper 2 small heads red- or green-leaf lettuce, torn 1 avocado, diced small ½ English cucumber, diced small 1 small red onion, thinly sliced 1/2 to 1 canned chipotle chile in adobo sauce, minced 3 tablespoons fresh lime juice 2 teaspoons honey ½ cup fresh cilantro leaves Directions In a large skillet, heat 1 tablespoon olive oil over medium-high. Add shrimp; season with salt and pepper. Cook until opaque throughout, 5 to 6 minutes. In a large bowl, toss together lettuce, avocado, cucumber, and red onion. In a small bowl, combine chile, lime juice, and honey; season with salt and pepper. Gradually whisk in 3 tablespoons oil. To serve, top salad with shrimp, drizzle with dressing, and sprinkle with cilantro. Rate it Print