Ingredients: |
Ingredients: 1 lb. medium shrimp 31-40 Count, peeled and deveined
1 tsp. Cajun spice
2 cloves garlic minced
Pinch salt
2 Tbsp. unsalted butter
1 medium romaine lettuce 5-6 cups chopped
1/2 lb. 3 medium Roma tomatoes, chopped
1/2 medium red onion thinly chopped
1/2 English cucumber or 3 small, chopped
2 avocados peeled, pitted and chopped
1 cup corn kernels
Juice of 1 large lemon (3 Tbsp.)
1/2 small bunch of cilantro (extra is always good!)
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:1. Pat dry shrimp with paper towels and place in a medium bowl. Add 1 tsp. Cajun spice, 2 minced garlic cloves, a pinch of salt and stir to combine.
2. Place a large non-stick pan over medium-high heat. Add 2 Tbsp. butter and once its melted and hot, add shrimp in a single layer. Sauté 2 minutes per side or just until cooked through. Transfer to a plate and set aside.
3. Chop, rinse and spin dry 1 medium head of romaine lettuce. You should end up with about 6 cups lettuce. Transfer that to a large mixing bowl. Add 3 chopped tomatoes, chopped red onion, chopped cucumbers, 2 chopped avocados and 1 cup corn. Mix in shrimp.
4. To make the dressing, start with 3 Tbsp. of fresh lemon juice, now finely chop about 1/2 cup of cilantro and stir that in. Add 3 Tbsp. of olive oil and extra virgin has the best flavor. Season with 1 tsp. salt and a generous pinch of black pepper and stir that together. |
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