Shrimp & Avocado Salad
(Photo Credit - Taste of Home)
This is such a yummy salad! I had some doubts because I didn't think the combination of shrimp and avocado sounded too good. But, wow, it was really tasty! I got this recipe from my Simple & Delicious magazine. Definitely a 10 out of 10!! The only thing I would do differently is use more avocado. It calls for 1 and we could have easily used 2. But, everything else was perfect! Here it is:
Ingredients
1 pound uncooked large shrimp, peeled and deveined
1 small garlic clove, minced
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon ground cumin
2 teaspoons olive oil
5 cups hearts of romaine salad mix
1 cup fresh or frozen corn, thawed
1 cup frozen peas, thawed
1/2 cup chopped sweet red pepper
1 medium ripe avocado, peeled and thinly sliced
CILANTRO VINAIGRETTE:
7 tablespoons olive oil
1/4 cup minced fresh cilantro
1/4 cup lime juice
1-1/2 teaspoons sugar
1 small garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
Directions
In a large skillet, cook the shrimp, garlic, chili powder, salt and cumin in oil over medium heat for 3-4 minutes or until shrimp turn pink; set aside.
In a large bowl, combine the romaine, corn, peas and red pepper; divide among four serving plates. Top each with shrimp and avocado. In a small bowl, whisk the vinaigrette ingredients; drizzle over salads.
Yield: 4 servings.
