 |
Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
This gorgeous salad has such authentic flavor,you'll think you are sitting at a beachside cantina in Alcapulco Ingredients:
1 lb. 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 c romaine salad mix |
1 c fresh or frozen corn,thawed |
1/2 c peas,thawed |
1/2 c sweet,chopped red pepper |
1 med. ripe avocado,peeled and thinly sliced |
cilantro vinaigrette |
7 tbs olive oil |
1/4 c minced fresh cilantro |
1/4 c lime juice |
1-1/2 tsp sugar |
1 small garlic clove,minced |
1/2 tsp salt |
1/4 tsp pepper |
Directions:
1. In large skillet,cook shrimp,garlic,chili powder,salt and cumin in oil over medium heat for 3-4 mins or till shrimp turn pink;set aside
2. In large bowl,combine romaine,corn,peas, and red pepper:divide among four serving plates. Top each with shrimp and avocado. In small bowl,whisk the vinaigrette ingredients and drizzle over salads.
|
|