Tuesday, April 12, 2011

{soups-salads-and-salad-dressings} Shrimp & Avocado Salads Recipe

 

Shrimp & Avocado Salads Recipe


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

This recipe is:

Quick




    * 4 Servings
    * Prep/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 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; 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.



Shrimp & Avocado Salads published in Simple & Delicious May 2010, p26







             Beth Layman  :)


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