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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
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings

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 4 serving plates. Top each with shrimp and avocado. In a small bowl, whisk the vinaigrette ingredients; drizzle over salads.
Nutrition Facts
1 serving: 489 calories, 35g fat (5g saturated fat), 138mg cholesterol, 638mg sodium, 24g carbohydrate (7g sugars, 8g fiber), 24g protein.

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