Recipes Help Re-live Moments

Some of the recipes I make come from events I took part in over the year—and I re-live those moments every time I make them. This one comes from a shopping day with girlfriends to NORDSTROM’s!  We lived in Southern California at the time. More specifically, in the Lake Arrowhead community in the mountains of San Bernardino. Nordstrom’s sent a large bus to come and get us. We were more than an hour away from the closest Nordy’s.

It was a fun day, which included lunch prepared for us at the Nordstroms’ dining room. Who could say no to that?!  When we arrived and disembarked from the bus, we walked down the red carpet rolled out for us (literally!) and sales personnel on each side were welcoming us by applause!  I mean who does that? Well, Nordstrom’s did, that’s who! 

We shopped and the sales staff took our purchases with our names on the bag and had them loaded into the bus for our return to the mountains.  It was a day I’ll never forget, nor will I forget this salad which was part of our dining experience!   

Nordstrom’s Copy-Cat Cilantro Lime Shrimp Salad

SHRIMP

24 shrimp (I use Jumbo deveined & peeled) 1/3 cup olive oil
1 teaspoon minced garlic
2 teaspoons minced green onions
1 teaspoon chopped rosemary
1 teaspoon chopped parsley
1 teaspoon chopped thyme
salt and pepper to taste

CILANTRO LIME DRESSING

1/3 cup lime juice
3 tablespoons unseasoned rice vinegar
1 teaspoon minced garlic
1 tablespoon, or to taste, chipotle puree (chipotle paste works too)
1 tablespoon honey
1/4 cup olive oil
1 bunch chopped cilantro
1/2 teaspoon each salt, pepper, cayenne pepper, paprika, and cumin

SALAD AND TOPPINGS

Tortilla chips
1/2 cup corn kernels
4 cups chopped Romaine lettuce
4 cups mixed baby greens 2 Avocados (I added this because I just love them)
Cherry tomatoes (as many as you want!)
8 ounces Monterey Jack cheese

Directions

Blend all the cilantro lime dressing ingredients in a blender and set aside.

Toss the corn kernels with olive oil and roast for about 15-20 mins, or until golden. I use a toaster oven, but a regular oven at about 350°F works. Remove and set aside.

Cook the marinated shrimp in a large skillet or griddle on the stovetop, about 7 mins (make sure you don’t overcook them or they’ll come out rubbery.)

To assemble the salad, toss the Romaine lettuce, baby greens, Cherry tomatoes, Avocados and corn kernels together with half the dressing in a large bowl. Arrange the shrimp around the salad and top with the Monterey Jack cheese and tortilla strips. Serve family style with the rest of the dressing on the side.

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Pam’s background has involved teaching, whether at women’s retreats, Bible Studies, or Personality Seminars. She also owned her own businesses: one in the medical field and then in Real Estate, which she did with her husband Bob. They have just moved to a condo in Branson, Missouri, and look forward to more adventures! Pam and Bob have loved their life experiences—wherever they took them—from the States and Canada, to a cruise in Tahiti—Living Their Best Life has always been their goal!