Inner Chef

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Shrimp & Avocado Salads

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Shrimp & Avocado Salad      Makes: 4 Servings

(Simple & Delicious)

1 lb. uncooked large shrimp, peeled and deveined

1 small garlic clove, minced

½ tsp. chili powder

¼ tsp. salt

¼ tsp. ground cumin

2 tsp. olive oil

5 cups Hearts of Romaine salad mix

1 cup fresh or frozen corn, thawed

½ cup chopped sweet red pepper

1 medium ripe avocado, peeled and thinly sliced


Cilantro Vinaigrette

7 Tbsp. olive oil

¼ cup minced fresh cilantro

¼ cup lime juice

1 ½ tsp. sugar

1 small garlic clove, minced

½ tsp. salt

¼ tsp. pepper

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 turns pink; set aside.

In 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.



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