California Style Chopped Salad With Shrimp Recipes

Steps:

• Lay out the greens and all the fixings in small dishes.
• Have a big stainless bowl with tongs. Have everyone build their own salad by throwing what they want into the bowl. Toss and tip the salad onto a cutting board. With 2 knives, quickly chop the salad so that it's chopped into smaller pieces. Throw it back into the metal dish and toss with Herby Ranch Dressing.
• Transfer to a plate and sprinkle with a little salt and pepper.
• Combine the mayonnaise, buttermilk, sour cream, parsley, chives, oregano, vinegar, Worcestershire sauce and salt and pepper to taste in a bowl. Chill for a couple of hours before serving.

Steps:

• For the salad: Heat a grill pan over medium-high heat or preheat a gas or charcoal grill. In a large bowl add the romaine lettuce, corn, zucchini, and shrimp and drizzle with olive oil. Season with salt and pepper, to taste. Grill the romaine lettuce, turning occasionally, until crisp-tender and browned in spots, about 2 minutes. Coarsely chop the grilled lettuce and add it to a large salad bowl. Grill the corn and zucchini for 2 minutes on all sides until crisp-tender. Remove the kernels from the corn and add to the salad bowl. Chop the zucchini into 1/2-inch pieces and add to the bowl. Grill the shrimp until the meat is opaque and cooked through, about 2 to 3 minutes on each side. Cool slightly and cut into 1/2-inch pieces. Add the chopped shrimp, butter lettuce, tomatoes, and avocado to the bowl.
• For the dressing: In a small bowl, whisk together the lemon juice, olive oil and agave nectar until smooth. Season with salt and pepper, to taste.
• Pour the dressing over the salad and toss until all the ingredients are coated. Garnish the salad with tortilla strips and serve.

Steps:

• In a large bowl, combine lettuce, 1 C cheese, tomatoes, chicken, bacon and eggs (can be done up to 4 hours ahead).
• Just before serving, add croutons and avocado.
• Add dressing; toss lightly to coat.
• Top with remaining cheese.

Steps:

• Cut shrimp in halve or thirds depending on the size.
• Peel cucumber and chop cucumber, celery and onion, small. (**Note: If using a regular cucumber then after peeling cut in half and spoon out seeds).
• Add the remaining ingredients, mix well.
• Season with salt and pepper.
• Serve over lettuce or in a hallowed out veggie.