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1
Make the Chipotle Ranch Dressing: Chop 1 clove garlic and 2 tbs shallots in the bowl of a food processor for a few seconds before adding a chipotle pepper and 1 tbs.
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2
adobo sauce from a can of chipotle peppers in adobo.
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3
Process for 30 seconds; add the Hidden Valley Original Ranch Dressing, Greek Yogurt, zest and juice of a lime and process until smooth.
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4
Turn out into a bowl and season with salt and pepper.
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5
Stir 2 tbs.
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6
snipped chives.
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7
Toss the shredded cabbage with the red onion and about 1/2 cup of the Chipotle Ranch Dressing.
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8
Season with Salt and Pepper.
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9
Set aside to wilt a little and develop flavor while you prepare the rest of the dish.
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10
In another bowl, combine the corn, avocado, red and jalapeno peppers, cilantro, zest and juice of one lime, 2 tbs minced shallots and a tablespoon of fresh chives.
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11
Season with Salt and Pepper.
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12
Heat the oil in a sauce pan over medium high heat and cook 3 tbs.
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13
shallots for a minute or two before adding the sliced garlic, cook for 30 seconds before adding the shrimp.
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14
Cook until the shrimp are pink, curled and cooked through.
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15
Remove from heat and toss shrimp mixture with 1/4 Cup of the Chipotle Ranch Dressing and 2 tbs chives.
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16
Heat the tortillas by laying them directly in the grate of a gas burner and turning every 20 seconds or so until soft and heated and showing some char marks.
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17
To serve, spoon some shrimp onto a tortilla, top with a few spoons of the Corn and Avocado Salsa and a few spoons of the slaw.
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18
Slaw.
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19
Drizzle with some more Chipotle Ranch Dressing and garnish with fresh chives and cilantro.
