SHRIMP AVOCADO SALAD

By á-177220

Serves 4 to 6
Prep Time: 10 minutes
Total Time: 20 minutes

Ingredients

• 1 tablespoon olive oil
• 1 pound jumbo shrimp, raw, peeled and deveined
• 1 teaspoon salt, divided
• 1/2 teaspoon black pepper
• 3/4 teaspoon chili powder, divided
• 3 limes, juiced, divided
• 1 cup sweet corn
• 1/2 avocado
• 1/4 cup Greek yogurt
• 1 cup cilantro, leaves and stems, chopped
• 2 cloves garlic
• 1 head romaine lettuce, chopped
• 2 medium tomatoes, chopped
• 1/2 cup red onion, small dice

Preparation

Step 1

In a large sauté pan, heat oil over medium-high heat.
In a medium bowl, while the pan is heating, place the shrimp, ½ teaspoon of the salt, the pepper, ½ teaspoon of the chili powder, and juice from one of the limes (about 2 tablespoons). Toss gently.
Add the shrimp to the pan in batches and sauté for 1 to 2 minutes on each side, until cooked all the way through and pink. Set aside.
Add the corn to the sauté pan. Sprinkle with the remaining ¼ teaspoon of chili powder, and cook until charred. Set aside.
In the bowl of a food processor, add the avocado, Greek yogurt, cilantro, garlic and juice from the remaining two limes (about 4 tablespoons). Process until smooth.
In a large bowl, combine the romaine, tomatoes, onion, corn, and shrimp. Toss gently with the dressing and serve immediately.