Texas Summer Shrimp Avocado Salad
Ingredients for 5 servings:
- 1.5 lb raw jumbo shrimp, peeled and deveined
- 1 tablespoon chili powder
- spray olive oil
- 1 lime
- 1/2 cup red onion, chopped
- 2/3 cup frozen corn
- 2 vine tomatoes, chopped
- 1 large cucumber, chopped
- 2 medium ripe avocados, chopped into 1/2-inch cubes
- 1/3 cup fresh cilantro, finely chopped (more/less to taste)
- 5 cups chopped Romaine
- Dressing
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar (or apple cider vinegar)
- 1 tablespoon Dijon mustard
- juice from 1 Ruby Red grapefruit – about 3oz (MUST BE RED)
- juice from 1 lime
- sea salt & cracked pepper to taste
STEPS
Step 1
Season shrimp with chili powder. Set a nonstick skillet on high heat and spray with olive oil (or avocado oil) when it is hot. Toss in the shrimp and cook for 6 to 8 minutes, continuously shaking the skillet so all sides of the shrimp are cooked and the edges are seared. The shrimp should be plump, solid and pink-ish white. Set the shrimp aside and place the skillet back on the heat.
Step 2
Spray the skillet with a little olive oil then toss in the frozen corn. Cook for 3 to 5 minutes, or until the outside edges are seared and the corn is warm and completely thawed. Set aside.
Step 3
Add red onions to a small bowl and squeeze in the juice from 1 lime. Let the onions marinate in the lime juice for at least 8 minutes.
Step 4
Mix together the ingredients for the dressing and set aside.
Step 5
Add all the ingredients for the salad together in a larger bowl (minus the lettuce), including the marinated onions (with the lime juice). Fold everything together until well mixed.
Step 6
Place the salad on a bed of lettuce and drizzle on the dressing! Enjoy