Oaxacan-inspired Shrimp Salad

So, I play around in the kitchen a lot with different foods and ideas. Many times, the weather inspires me to put together whatever it is I end up serving. Other times, it's budget that constrains me... Tonight, both of these were in play, but there was nothing cheap about what came of it...

There are two componants to this salad - the first is the meat, namely shrimp. You can also do this with tilapia fillets if you like, or scallops. I wouldn't recommend any seafood that was meaty or dark, since this ends up being really delicately flavored... The second is the rest of the salad, which can be prepared up to several hours in advance...

Prep time: About 30 minutes
Cook time: About 2 minutes

Ingredients

1 lb 51-60 shrimp, peeled and deveined
1/2 habanero pepper, seeded and chopped
1 lime, zested and juiced
1 Tbsp olive oil
1 Tbsp lemon juice
2 large cloves garlic, minced
1 Tbsp Kosher salt
1 tsp fresh ground black pepper

1 can (12 oz) black beans, rinsed and drained
2 cups fresh or flash-frozen (now thawed) yellow corn
1 large red onion, diced
2 cloves garlic, minced
1/2 habanero pepper, minced
1 cup grape tomatoes, quartered
1 lime, zested and juiced
1 Tbsp lemon juice
2 avocados, diced
1/2 package of queso fresco cheese, diced
2-3 Tbsp Kosher salt
1-2 tsp fresh ground black pepper

In a plastic ziploc bag, combine the first portion of the ingredients together, and let marinade at least 1 hour.

Meanwhile, combine the remaining ingredients together, and let sit in the fridge until the shrimp have finished marinating.

Heat a large skillet to high heat. Once you see the beginnings of smoke come off the pan, add all the shrimp at once, and stir constantly. This size shrimp should be perfectly cooked in about 1-2 minutes.

Add to the salad, and let chill in the fridge. Season to taste and serve cold.

Lime Coriander Garlic Aoli

Condiments, when good, are the best things in the world for food... I came up with this to go with Tilapia, since it's such a bland fish. I like to spice up my flavors and go wild with them, so this was a perfect way to do it. This aoli (basically, a home-made mayo with garlic added), has the flavors of coriander seed, lime, parsley, thyme, and chives in it. The color is green, and the taste is delicious. I recommend using it on fish tacos, onion rings, and burgers, too!

3 egg yolks
5 cloves fresh garlic
2 Tbsp lemon juice
1 Tbsp lime juice (about 1/2 a lime)
2 tsp fresh lime zest (off the 1/2 lime from above)
2 Tbsp coriander seed
2 Tbsp parsley, chopped
1 Tbsp thyme
2 Tbsp chives
1 cup olive oil
Salt and pepper

In your food processor, add all ingredients together, reserving the olive oil.

Blend, and slowly stream in olive oil until you get a nice emulsion going.

Add salt and pepper to taste, and blend for another minute or so.

This will keep in your fridge for about a week or so. It makes about 1 1/2 cups of aoli.

Enjoy!