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  1. Member Jennifer Childers-Cookson, who has a reputation for experimenting with new dishes, created this meal for her daughter’s birthday. “I had leftover spicy shrimp and an avocado,” she says, “so I made an avocado salad and then served it to my guests. They loved it!”

  2. SHRIMP & MARINADE 1 lb. shelled, deveined uncooked large shrimp (21 to 30 count)

  3. tablespoons olive oil, divided 1/4 cup finely chopped onion 2 tablespoons lemon juice 2 tablespoons chopped cilantro 1 tablespoon hot chili oil 1 teaspoon minced garlic 1 teaspoon dark sesame oil 1/2 teaspoon cayenne pepper 1/4 teaspoon salt 1/8 teaspoon black pepper SALAD 2 avocados, chopped (1 inch)

  4. tablespoons lemon juice 1 tablespoon finely chopped cilantro 1/2 teaspoon crushed red pepper 1/8 teaspoon salt 1/8 teaspoon black pepper 1. Place shrimp in large resealable plastic bag. Add 1 tablespoon of the olive oil and all remaining marinade ingredients; massage bag to coat shrimp. Refrigerate 30 to 60 minutes.

  5. Remove shrimp from marinade; discard marinade. Heat remaining 1 tablespoon olive oil in large nonstick skillet over medium-high heat until hot. Cook shrimp 2 to 3 minutes or until shrimp turn pink, stirring occasionally. Place in large bowl; cool completely.

  6. Gently toss all salad ingredients with shrimp.

  7. servings PER SERVING: 245 calories, 17 g total fat (2.5 g saturated fat), 19 g protein, 7 g carbohydrate, 160 mg cholesterol, 300 mg sodium, 5 g fiber


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