Shrimp & Avocado Salad
from Simple and Delicious Magazine, May 2010
1 lb. uncooked large shrimp, peeled and deveined
1 small garlic clove, minced
1/2 tsp. chili powder
1/4 tsp. salt
1/4 tsp. ground cumin
2 tsp. olive oil
5 cups hearts of romaine salad mix
1 cup fresh or frozen corn, thawed
1 cup froze peas, thawed
1/2 cup chopped sweet red pepper
1 medium ripe avocado, peeled and thinly sliced
cilantro vinaigrette:
7 tbsp. olive oil
1/4 cup minced fresh cilantro
1/4 cup lime juice
1-1/2 tsp. sugar
1 small garlic clove, minced
1/2 tsp. salt
1/4 tsp. pepper
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 romaine, corn, peas, and red pepper; divide among four serving plates. Top each with shrimp & avocado. In a small bowl, whisk the vinaigrette ingredients and drizzle over salads.
