Shrimp and Avocado Salad

Shrimp and Avocado Salad
Shrimp and Avocado Salad

Found on Taste of Home, this gorgeous shrimp and avocado salad has such authentic flavor, you’ll think you’re sitting at a beachside cantina in Acapulco!  Serves 4.

Ingredients:
1 pound uncooked large shrimp, peeled and deveined
1 small garlic clove, minced
½ teaspoon chili powder
¼ teaspoon salt
¼ teaspoon ground cumin
2 teaspoons olive oil
5 cups romaine
1 cup fresh or frozen corn, thawed
1 cup frozen peas, thawed
½ cup chopped sweet red pepper
1 medium ripe avocado, peeled and thinly sliced

Cilantro Vinaigrette:
7 Tablespoons olive oil
¼ cup minced fresh cilantro
¼ cup lime juice
1½ teaspoons sugar
1 small garlic clove, minced
½ teaspoon salt
¼ teaspoon pepper

Procedure:

  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.
  2. In a large bowl, combine the romaine, corn, peas and red pepper; divide among 4 serving plates. Top each with shrimp and avocado. In a small bowl, whisk the vinaigrette ingredients; drizzle over salads.

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