Ranger IPA & Shrimp Fajita Salad Pairing

Shrimp Taco Salad Pairing

Having grown up about as far as possible from an area with authentic Mexican cuisine without living in Canada, tex mex was always the prevalent “Mexican” food when I was a kid. Even after having the real deal as an adult there’s something comforting and refreshing about a nice tex mex meal – especially when it’s marinated in beer.

I reviewed the Ranger IPA earlier this week, and I’m pairing it with a shrimp fajita salad. Crisp lettuce, fresh vegetables, succulent shrimp, and crunchy tortilla chips come together in a zesty summer salad. Jess and I couldn’t get enough of it.

I made the sautéed vegetables a bit spicy, which worked marvelously with the Ranger IPA.  A good IPA will have a strong hoppy quality that will help lift spicy oils off your tongue, leaving you refreshed and ready for more.  This particular mix worked exceptionally well.  As noted earlier this week, the hoppiness reminded me of a British style IPA because it was more subdued than most American IPAs. I toned down the spiciness (we usually like it really hot) so it wouldn’t overpower the beer.

I hope you enjoy this salad, and definitely try it with a Ranger IPA if you can find it. The combination is great and I am sure you will love it as much as we do.

Ingredients:

Shrimp
Romaine & Bib lettuce
Green and red bell peppers
Red 0nion
Plum tomatoes
Avocados
Mexican cheese mix
Cooked black beans
Sour cream
Salsa
Taco seasoning mix
Olive oil
“Hint of Lime” tortilla chips (our personal favorite)“
Ranger IPA

(You will notice that amounts are not used here. I want to leave you free to find your own balance of elements).

Procedure:

Marinate the shrimp in a bit of the beer (for extra points, use Ranger IPA) for about an hour, and then cook them up with oil and the taco seasoning mix.

Sliced up some green pepper and red onion, sweat them down in a bit of olive oil until browned. Prep the rest of the vegetables to go on top of the salad.

To build the salad, start with a bed of chips on the plate, topping a mix of the lettuces. Pile on as many of the toppings as you want in whatever quantity, but leave the shrimp to go on top.

I did a simple dressing for this salad, mixing sour cream, a touch of heavy cream, oil, and taco seasoning, mixing them together really well and putting it in a squeeze bottle.

*Have you tried the Ranger IPA? Have you tried our Shrimp Fajita Salad? How did they go together for you?*

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