Fans of our Nordstrom Café Bistro and Bazille restaurants will be no stranger to this Cilantro Lime Shrimp Salad; it's one of our most popular lunch offerings! In celebration of our newest store opening-September 18 in Vancouver, Canada-we're showcasing some of our (and your) favorite dishes and recipes this month that will be coming soon to our 119th full-line store.

I've used this vinaigrette recipe before in our What's Cooking series-see our Cilantro Lime Chicken Tacos and impressive Bistro Crab Stack Salad. Along with the smoky grilled shrimp and Southwest-inspired toppings, this vinaigrette livens up all the flavors in this salad with a nice kick from the chipotle chiles balanced by a hint of honeyed sweetness and a generous heap of fresh cilantro. As many diners at our restaurants have discovered, this salad is a perfect lunch to punctuate any visit to our stores and now, a new recipe in your repertoire for devouring at home.

Cilantro Lime Shrimp Salad
From the Nordstrom Family Table Cookbook, Our Café Bistro and Bazille
(Serves six)

Cilantro Lime Vinaigrette
1/3 cup seasoned rice vinegar
1/4 cup fresh lime juice
2 tablespoons honey
1 clove garlic, minced
1 1/2 teaspoons minced canned chipotle in adobo sauce
1/2 teaspoon kosher salt
3/4 cup canola oil
1 cup tightly packed fresh cilantro leaves and stems

1. To make the Cilantro Lime Vinaigrette, combine the rice vinegar, lime juice, honey, garlic, chipotle and salt in a blender or food processor fitted with the metal blade. With the machine running, gradually add the canola oil. Add the cilantro and process until the vinaigrette is smooth.

Grilled Shrimp Salad
30 extra-large (16/20 count) shrimp, preferably wild caught, about 1 2/3 pounds, peeled and deveined
1/4 cup extra-virgin olive oil
3 cloves garlic, minced
Kosher salt
Freshly ground black pepper
1 pound baby mixed greens
2 cups (8 ounces) shredded Monterey Jack cheese
4 ripe plum (Roma) tomatoes, seeded and cut into 1/2-inch dice (about 2 cups)
1 large red bell pepper, roasted (see chef's note), peeled and cut into 1/2-inch dice
2 cups coarsely crushed tortilla chips
Cilantro sprigs for garnish
Lime wedges for serving

1. Toss the shrimp with the olive oil, garlic, 3/4 teaspoon salt and 1/4 teaspoon pepper in a shallow nonreactive dish. Cover and refrigerate while prepping the grill.

2. Prepare a hot fire in a charcoal grill (see our Chef's Tips to Master Charcoal Grilling), or preheat a gas grill to high. Brush the grill grate clean.

3. Put the corn on the grill and close the lid. Grill, turning occasionally, until the corn is hot and most of the kernels are deep brown, about six minutes. Transfer the corn to a platter and let cool until easy to handle.

4. Working with one ear at a time, stand it upright, stem end down, on a cutting board. Use a sharp knife to cut downward along the cob, removing the kernels and rotating the cob a quarter of a turn after each cut. Scoop the kernels into a bowl and discard the cob.

5. Drain the shrimp, discarding the oil. For a charcoal grill, the coals should have burned down to a medium heat. (You should be able to hold your hand one inch above the grill grate for three seconds.) For a gas grill, adjust the heat to medium. Put the shrimp on the grill and close the lid. (If you swish, thread the shrimp on flat metal skewers, or use a metal grill screen to keep them from falling through the grate.) Cook until the edges of the shrimp are opaque, about two minutes. Turn the shrimp and continue grilling until opaque throughout, about two minutes more. Transfer to a plate.

6. Combine the greens, corn, Monterey Jack cheese, tomatoes and roasted red pepper in a large bowl. Drizzle with one cup of the vinaigrette and toss. Season the salad with salt and pepper. Transfer the salad to six chilled salad bowls, building height in the center. Sprinkle each salad with some of the crushed tortilla chips. Arrange five grilled shrimp on each salad. Top with cilantro sprigs and garnish with lime wedges. Serve immediately.

Chef's Note: To roast bell pepper(s), prepare a hot fire in a charcoal grill or preheat a gas grill to high. Brush the grill grate clean. (Or position a broiler rack about eight inches from the source of heat and preheat the broiler.) Put the pepper(s) on the cooking grate (or broiler rack). Cover the grill and cook, turning occasionally until blackened and blistered on all sides, about 15 minutes. Transfer to a heatproof bowl and tightly cover with plastic wrap. Let stand for 15 minutes. Peel and remove the seeds and ribs from the pepper(s).

The recipe for Cilantro Lime Vinaigrette makes about 1 1/2 cups, although you'll need only 1 cup for this recipe. Place the extra dressing in an airtight jar and refrigerate for up to three days to use on other salads. Shake well before using.

Try this recipe and others at a Nordstrom restaurant near you, and find more recipes to make at home in our What's Cooking series and Nordstrom Cookbooks. Have a favorite dish or beverage from our restaurants or cookbooks that you'd like to see featured? Let us know in the comments!

-Jeff Powell