1 1/8 teaspoons onion powder
3/4 teaspoon garlic powder
1/4 plus 1/8 teaspoon black pepper
Pinch cayenne pepper
Pinch celery seed powder
2 tablespoons olive oil
12 ounces medium shrimp
1. In a small bowl, combine the chili powder, salt, cumin, onion powder, garlic powder, black pepper, cayenne pepper and celery seed powder to make a spice blend.
2. Heat a sauté pan over medium-high heat until hot, then add the olive oil. Add the shrimp and sauté until slightly opaque, 1 to 2 minutes, then sprinkle over the spice blend and continue cooking just until opaque. Remove from heat and set aside.
2 hearts of romaine, chopped
1 cucumber, diced
1/2 avocado, diced
1 whole cob white corn, kernels removed (about 1 1/3 cups kernels)
1/4 cup crumbled cotija cheese
16 cherry tomatoes, halved
1/4 cup chopped cilantro, as a garnish
1. In a large bowl, toss the chopped romaine with the cucumber, avocado, corn kernels and shrimp. Add half the dressing and gently toss to coat. Add additional dressing, a couple of tablespoons at a time, to coat as desired.
2. Divide the salad among 4 plates and top each with 1 tablespoon cheese, 4 halved tomatoes and 1 tablespoon chopped cilantro. Serve immediately.
Each serving: 498 calories; 18 grams protein; 22 grams carbohydrates; 6 grams fiber; 40 grams fat; 6 grams saturated fat; 126 mg cholesterol; 6 grams sugar; 1,638 mg sodium.