A light and refreshing summer appetizer inspired by the flavors of Mexico. Lime, jalapeño, and cilantro infuse the shrimp with a flavorful, bright acidity, which pairs deliciously with salted crunchy tortilla chips.
A few different greens contribute to a particularly colorful salad that perfectly suits the season. Vivid radicchio brings a touch of bitterness, arugula adds peppery character and Belgian endive provides bright crunch. In place of the hazelnuts, you could certainly use walnuts or almonds if you prefer. And if you’re a fan of blue cheese, consider sprinkling a bit over just before serving. The dressing can be made a day or two ahead and refrigerated until ready to serve. The greens can be prepared and combined in the bowl up to 1 hour ahead; top them with damp paper towel and refrigerate until ready to toss.