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 :)
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan
No comments:
Post a Comment