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Shrimp & Avocado Salads Recipe

  • 25minutes

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Source: www.tasteofhome.comReport recipe

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Ingredients Jump to Instructions ↓

  1. 1 pound uncooked large shrimp, peeled and deveined

  2. 1/2 teaspoon chili powder

  3. 1/4 teaspoon salt

  4. 1/4 teaspoon ground cumin

  5. 2 teaspoons olive oil

  6. 5 cups hearts of romaine salad mix

  7. 1 cup fresh or frozen corn, thawed

  8. 1 cup frozen peas, thawed

  9. 1/2 cup chopped sweet red pepper

  10. 1 medium ripe avocado, peeled and thinly sliced CILANTRO VINAIGRETTE:

  11. 7 tablespoons olive oil

  12. 1/4 cup minced fresh cilantro

  13. 1/4 cup lime juice

  14. 1-1/2 teaspoons sugar

  15. 1 small garlic clove, minced

  16. 1/2 teaspoon salt

  17. 1/4 teaspoon pepper

Instructions Jump to Ingredients ↑

  1. 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.

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