Shrimp Avocado Salad Recipe

By norsegal8

This shrimp avocado salad has all of the best flavors of summer. Loaded with avocado, cucumbers, tomatoes and corn all over a bed of bright romaine with a light cilantro dressing.

Ingredients

• 1/2 lb (3 to 4 medium) Roma tomatoes, chopped
• 1/2 English cucumber or 3 smaller garden cucumbers, sliced
• 1/2 medium red onion, thinly sliced
• 2 avocados, peeled, pitted and sliced
• 1 cup corn kernels (from 2 fresh cobs or canned drained corn)
• 1 medium romaine lettuce (5 to 6 cups chopped)
• 2 Tbsp unsalted butter
• 1 lb large raw shrimp, peeled and deveined
• 1 tsp cajun spice
• 2 cloves garlic, pressed
• Pinch of salt
• 3 Tbsp olive oil (mild or extra virgin)
• Juice of 1 large lemon (about 3 Tbsp) (it's ok to sub lime juice)
• 1/2 bunch cilantro, (1/2 cup chopped)
• 1 tsp sea salt or 3/4 tsp table salt
• 1/8 tsp freshly ground black pepper

Preparation

Step 1

Instructions
Place shrimp 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 sauté about 2 min without disturbing. Flip shrimp over and sauté another minute or just until cooked through. Don't overcook shrimp or they can become rubbery. Remove to a plate and set aside to cool.
Chop, rinse and spin dry romaine lettuce. Line the bottom of a large salad platter/bowl with 5 to 6 cups of chopped romaine lettuce. Add remaining salad ingredients and shrimp in rows on top of romaine.
To make the dressing, in a small bowl, whisk together dressing ingredients. Drizzle dressing over the salad then toss to combine and serve.