Danielle and I get a great cooking magazine from my parents (part of our Christmas present each year) called “Taste of Home; Simple and Delicious” that has really delicious and easy-to-make recipes.  May’s issue included a shrimp and avocado salad that has been a big hit a couple of times at our place, and since people are asking for the recipe, I’m too lazy to email it AND I’m sure people will ask for it again, I’m just going to share it here.

Shrimp and Avocado Salad

Prep/Total Time: 25 mins
Yield: 4 servings

Ingredients:
1lb uncooked large shrimp (peeled and deveined)
1 small garlic clove, minced
1/2 tsp. chili powder
1/4 tsp. salt
1/4 tsp. ground cumin
2 tsp. olive oil
5 cups hearts of romaine salad mix
1 cup fresh or frozen corn
1 cup frozen peas, thawed
1/2 cup chopped sweet red pepper
1 medium ripe avocado, peeled and thinly sliced

Cilantro Vinaigrette:
[this tastes basically the same as any vinaigrette dressing, so you can just used bottled to save time and effort]
7 tbsp. olive oil
1/4 cup minced fresh cilantro
1/4 cup lime juice
1-1/2 tsp. sugar
1 small garlic clove minced
1/2 tsp. salt
1/4 tsp. pepper

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 and drizzle over salad.

This is basically the perfect non-BBQ patio meal, and it goes great with any summer drink.  It’s really easy to scale up or down depending on the size of the group you’re feeding and it’s a feast for the senses.  Now, go forth and share.

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