Ingredients
⅓ cup red onion, diced
1 red bell pepper, cut into 3-inch strips
2 avocados, diced
1 small zucchini, diced
2 15-oz. cans of black beans, drained and rinsed
2 cups of frozen corn, thawed
Fresh ground black pepper to taste
3 tsp. kosher salt
2 tsp. chipotle tabasco sauce
1 Tbsp. pickled jalapeño
1 Tbsp. sugar
2 Tbsp. vegetable oil
1 cup of fresh squeezed lime juice (about 6 limes)
1 cup fresh cilantro, packed
5 green onions, rough chopped - including the green tops
Kosher salt
2 lbs. raw shrimp, peeled and deveined (15 to 20 pieces)
Step by step
Place the Smart Oven+ Grill Attachment in oven. Select GRILL Mode and preheat Grill to High heat setting.
Skewer the shrimp onto metal skewers. There should be 6-7 shrimp per skewer. Season lightly with kosher salt. Place skewered shrimp onto preheated Grill and cook for 4 minutes; turn shrimp and grill for another 4 minutes. Remove from Grill and cool. Remove shrimp from skewers. Cut in half lengthwise. Set aside until ready to use.
Place all ingredients for Santa Fe Dressing in work bowl of food processor. Process until smooth. Transfer to airtight container and refrigerate until ready to use. Can be made 1 day ahead.
Toss salad ingredients in large bowl. Add shrimp and toss with desired amount of Santa Fe Dressing. Chill 3-4 hours before serving.