I made this salad using The Pioneer Woman's Firecracker Shrimp, which is delicious on its own as well as in this salad, and is so so easy to make. I agree with her that Sriracha is the best hot sauce choice, so definitely use that when making this recipe. I don't skewer the shrimp before putting them on my grill pan, call me lazy.
I love shrimp, of course fresh is the best, but I stock up on frozen uncooked shrimp as it thaws and cooks up quickly, which is perfect for weeknight dinners.
For this salad I used fresh shrimp that I picked up on sale at the store and tossed it with mixed greens, avocado, corn, grape tomatoes, cucumbers, black beans, and onions. I threw on a little ranch dressing as it helped balance the very spicy shrimp (because I always use extra Sriracha). I'll be making this again, very soon.
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