Sunday, February 20, 2011

Avocado Shrimp over Salad

This was really good! Not exactly for winter season, but I don't usually work like know we often eat chili in the summer as well.

(Use less lime next time)
4 servings

1 lb uncooked large shrimp deveined and peeled
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 romaine
1 cup corn
1 cup frozen peas (ick, I leave those out)
1/2 cup sweet red pepper
1 avocado, thinly sliced

Cilantro Vinaigrette:
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 tiny so Will can't see it
1/2 tsp. salt
1/4 tsp. pepper

In a large skillet, cook shrimp, garlic, chili powder, and cumin in oil over medium for about 3 minutes.

In a small bowl whisk together the dressing. Divide all among 4 plates and serve! So good and light!

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