Mexican Rice Salad with Adobo Shrimp
Zesty, flavorful, and fun. Serve this dish warm or prepare ahead of time and served chilled. However you choose to make it, this Mexican Rice Salad with Adobo Shrimp is a delicious dish perfect for a quick dinner or tapas!
¼ cup rice vinegar
1 lb large shrimp (16-20 ct), peeled and deveined
Chopped romaine leaves
2 cups of prepared hearty grain such as farro (or Himalayan Red Rice)
14 oz. can black beans, rinsed and drained
1 red bell pepper, finely chopped
TOSS the remaining half with the shrimp. Set aside to marinate for about 15 mins.
HEAT a grill pan and spray with non-stick spray. Grill shrimp until pink and just cooked through, about 2 mins. per side.
COMBINE chopped romaine leaves with 2 cups prepared farro or rice. Toss with black beans and red pepper. Add shrimp and dress with reserved Adobo dressing.
SERVE warm or chilled.
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