Avocado Shrimp Salad Recipe
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 This recipe for Avocado Shrimp Salad, by High School Kitchen, is from Vol. 1,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: High School Kitchen
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 lb medium shrimp (31-40 count), peeled and deveined
1 tsp Cajun spice
2 cloves garlic, pressed or grated
Pinch of Salt
2 tbsp unsalted butter
Ingredients for Salad:
1 medium romaine lettuce (5-6 cups, chopped)
1/2 lb (3 medium) Roma tomatoes, sliced
1/2 medium red onion, thinly sliced
1/2 English cucumber (or 3 small), sliced
2 avocados, peeled, pitted and sliced
1 cup corn kernels (from 2 freshly cooked cobs)
Ingredients for Cilantro-Lime Dressing:
Juice of 1 large lemon (3 tbsp)
1/2 small bunch of cilantro (1/2 cup chopped)
3 tbsp extra Virgin olive oil
1 tsp sea salt or 3/4 tsp table salt
1/8 tsp black pepper
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Directions: |
Directions:Pat dry shrimp with paper towels and place in a medium bowl.
Add 1 tsp Cajun spice, 2 pressed garlic cloves, a pinch of salt and stir to combine.
Place a large, non-stick pan over medium-high heat.
Add 2 Tbsp butter and once it's melted and hot, add shrimp in a single layer.
Saute 2 minutes per side or just until cooked through.
Transfer to a plate and set aside.
Chop, rinse and spin dry 1 medium head of romaine lettuce.
You should end up with about 6 cups of lettuce.
Transfer that to a large mixing bowl.
Now add 3 sliced tomatoes, thinly sliced red onion, sliced cucumbers, 2 sliced avocados and 1 cup cooked corn.
To make the dressing, start with 3 tbsp of fresh lemon juice.
Stir in 1/2 cup of finely chopped cilantro and stir.
Add 3 tbsp of olive oil (extra virgin has the best flavor).
Season with 1 tsp salt and a generous pinch of black pepper.
Stir together.
Put together in serving bowl:
Lettuce mixture, shrimp and then dressing. |
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