Shrimp and Avocado Salad – Judy Silva, May
1 lb uncooked shrimp, peeled and deveined,
Small clove garlic, minced
½ tsp chili powder
¼ tsp ground cumin
2 tsp olive oil
5 cups romaine salad mix
1 cup fresh or frozen corn, thawed
1 cup frozen peas, thawed,
(Judy used fresh pea pods instead, cut up)
1/2 cup chopped sweet red pepper
1-2 ripe avocado, peeled and sliced
Cilantro Vinaigrette: 7 tablespoons olive oil, ¼ cup minced fresh cilantro, ¼ cup lime juice, 1 ½ teaspoons sugar, 1 small minced garlic clove, ¼ teaspoon pepper.
In large skillet, cook shrimp, garlic, chili powder, cumin in oil for 3-4 minutes or until shrimp turns pink, set aside. In large bowl, combine romaine, corn, peas, and red pepper. Top with shrimp and avocado, mix with dressing.