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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Start any meal with Avocado Shrimp Salad from Patricia Collins of Imbler, Oregon. Patricia made a delightful cilantro-lime dressing that lightly coats the romaine, avocado and shrimp. The tart dressing has a bit of a jalapeno kick, but feel free to cut back on the peppers, if necessary. Ingredients:
1/2 cup olive oil |
1/3 cup lime juice |
1/3 cup finely chopped onion |
3 tablespoons minced fresh cilantro |
3 tablespoons white vinegar |
2 tablespoons minced fresh parsley |
2 tablespoons finely chopped seeded jalapeno pepper |
1-1/2 teaspoons minced garlic |
1 teaspoon salt |
1/4 teaspoon pepper |
6 cups torn romaine |
1/2 pound cooked small shrimp |
1 medium ripe avocado, peeled and sliced |
Directions:
1. In a small bowl, whisk the first 10 ingredients. Divide romaine among four plates; top with shrimp and avocado. Drizzle with dressing. Yield: 4 servings.
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