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Shrimp & Avocado Salads

Shrimp & Avocado Salads
This gorgeous salad has such authentic flavor, you’ll think you’re sitting at a beachside cantina in Acapulco. Heidi Hall — North St. Paul, Minnesota
4 ServingsPrep/Total Time: 25 min.

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 California 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;
© Taste of Home 2013

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Shrimp & Avocado Salads (continued)

Directions (continued)

  • 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.
Nutrition Facts: 1 serving equals 489 calories, 35 g fat (5 g saturated fat), 138 mg cholesterol, 638 mg sodium, 24 g carbohydrate, 8 g fiber, 24 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013