Rated 3.3 stars by 3 users
Salad
Mexican
4 servings
20 minutes
25 minutes
4 Nopales Leaves
1 teaspoon + 1/8 Teaspoon Sea Salt - divided use
1 teaspoon + 1/8 teaspoon Freshly Ground Pepper - divided use
1 teaspoon + 1/8 teaspoon Granulated Garlic - divided use
2 tablespoons Extra Virgin Olive Oil - divided use
1/2 Perfect Sweet Onion - sliced into rounds
1-pound Large Shrimp - peeled; deveined; tail off
3 Roma Tomatoes - diced small
2 fresh Serrano Peppers - sliced into thin slices
1/4 cup fresh Cilantro - chopped
1 Lime - juiced
1/2 cup Queso Fresco - crumbled
Prepare a hot grill.
Trim the base and the edges of the nopales. Using a sharp knife, cut off any thorns that they may have.
Place the nopales in a pot with 1/4 cup of boiling water. Cook for 5 minutes, drain them and place them in a resealable plastic bag. Set aside.
Brush the onion with 1 tablespoon of the olive oil, on both sides, and place on the grill. Cook until you get nice grill marks, about 1-2 minutes per side. Remove from the grill and set aside.
Place the shrimp in a bowl and add the rest of the olive oil and half of the salt, pepper and garlic. Mix well. Place the shrimp on the hot grill and cook until pink and opaque, on both sides, about 2-3 minutes per side. Remove from the grill and set aside.
Season both sides of each of the nopales leaves with rest of the salt, pepper and garlic. Place them on the hot grill and cook for 4 minutes on each side. Remove from the grill, slice the nopales into strips and add to a mixing bowl. Dice the onion and add to the bowl. Add the tomatoes, Serrano pepper and cilantro to the bowl. Next add the shrimp and lime juice. Gently mix well, add the queso fresco and serve.
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