Serve a Mexican Shrimp Salad recipe on a charcuterie big board, with fresh ingredients like shrimp, lettuce, chips, taco sauce, and toppings! Make on the epic 26-inch big board.
Ingredients
2poundssmall cooked shrimp, defrosted, patted dry
1poundspring mix lettuce or iceberg
3Roma tomatoes, cut in quarters
1container pico de gallo
1container ranch dressing, or sour cream
1container guacamole
1can corn, drained
1can black olives, drained
Red onion, sliced thinly
Green pepper, sliced thinly
Bag blue corn chips
Bag corn chips
Habanero peppers or jalapeno to garnish
Favorite hot sauce and additional dressing, optional
Mexican cheese, shredded (optional)
Instructions
On a giant prepared board, in the center add a bowl of pico de gallo. Around the bowl, arrange the green pepper slices.
Next, arrange the shrimp (defrosted, patted dry) in a circle around the peppers. TIP: You can defrost the day before and drain so it's ready for serving.
Around the shrimp lay the quartered tomatoes. In 5 small bowls, fill with corn, olives, ranch dressing, sliced red onion, and guacamole. Place on the board, outside of the tomatoes.
Next, layer around the outside of the board the chips (you can lay them down by alternating colors, blue, yellow, blue, yellow, etc:)
Lastly, fill in the missing areas with chopped lettuce. Garnish with habanero peppers and serve!