A single Serrano chile and spicy Mexican chorizo give this shrimp salad a kicked-up appeal that's nicely balanced by the creamy avocado.
What You Need
Original recipe yields 8 servings
1 serrano chile, stemmed
1/2 cup KRAFT Zesty Italian Dressing
1-1/2 lb. cooked cleaned large shrimp
6 oz. Mexican chorizo
6 cups tightly packed arugula
1 large tomato, chopped
1 avocado, chopped
3/4 cup slivered onion s
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Let's Make It
Cook chile in skillet on medium heat 10 min. or until browned, turning frequently. Cool slightly. Finely chop chile. Mix with dressing. Pour dressing mixture over shrimp in shallow dish; refrigerate until ready to use.
Crumble meat into skillet; cook on medium heat 8 to 10 min. or until done, stirring frequently; drain.
Toss arugula, tomatoes, avocados and onions with shrimp mixture in large bowl. Top with meat.
How to Make It Spicier
Prepare using 2 serrano chiles for a spicier dressing.
Substitute hot Italian sausage for the chorizo.
Serve salad over mixed greens.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 7g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.