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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Shrimp Avocado Salad Recipe

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This recipe for Shrimp Avocado Salad, by , is from Malisa's Recipe Collections, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Malisa Pitchford


For the cob salad
pound (about 3-4 medium) Roma tomatoes chopped
English cucumber or 3 smaller garden cucumbers sliced
medium red onion thinly sliced
2 avocados peeled, pitted and sliced
1 c. corn
1 medium Romaine lettuce (5-6 cups chopped)

For the Cajun Shrimp

2 Tbsp. unsalted butter
1 pound large raw shrimp peeled and deveined
1 tsp. Cajun spice
2 cloves garlic, pressed
Pinch of salt

For the Zesty Cilantro Lemon Dressing

3 Tbsp. olive oil (mild or extra virgin)
Juice of 1 large lemon (about 3 Tbsp. or lime juice)
bunch cilantro (1/2 c. chopped)
1 tsp. sea salt or tsp table salt
1/8 tsp. freshly ground black pepper

Place shrimp in medium bowl, sprinkle with 1 tsp. Cajun spice, 2 pressed garlic cloves and a pinch of salt and stir to combine. Heat large non stick pan over medium high heat. Swirl in 2 Tbsp. butter. Once butter stops sizzling add shrimp in a single layer and saute about 2 minutes without disturbing. Flip shrimp over and saute another minute or just until cooked through. Don't overcook shrimp or will become rubbery. Remove to a plate and set aside to cool. Chop, rinse and spin dry your romaine lettuce. Line the bottom of a large salad platter/bowl with 5 to 6 cups of chopped romaine lettuce. Add remaining ingredients in rows over the top of your romaine: chopped tomatoes, sliced red onion, sliced cucumber, cajun shrimp, avocado and boiled or grilled corn. To make the dressing, in a small bowl, whisk together 3 Tbsp olive oil, 3 Tbsp lemon juice, 1/2 cup chopped cilantro, 1 tsp sea salt and 1/8 tsp black pepper. Drizzle dressing over the shrimp avocado salad then toss to combine and serve.

Preparation Time:
Preparation Time:
20-30 min




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