 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
This gorgeous salad has such authentic flavor, youâll think youâre sitting at a beachside cantina in Acapulco. Heidi Hall â North St. Paul, Minnesota Ingredients:
1 pound uncooked large shrimp, peeled and deveined |
1 small garlic clove, minced |
1/2 teaspoon chili powder |
1/4 teaspoon salt |
1/4 teaspoon ground cumin |
2 teaspoons olive oil |
5 cups hearts of romaine salad mix |
1 cup fresh or frozen corn, thawed |
1 cup frozen peas, thawed |
1/2 cup chopped sweet red pepper |
1 medium ripe avocado, peeled and thinly sliced |
cilantro vinaigrette: |
7 tablespoons olive oil |
1/4 cup minced fresh cilantro |
1/4 cup lime juice |
1-1/2 teaspoons sugar |
1 small garlic clove, minced |
1/2 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. 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.
2. 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; drizzle over salads. Yield: 4 servings.
|
|