Shrimp Salad with Cilantro Dressing

By carvalhohm

Ingredients

• SALAD:
• 3 tablespoons olive oil
• 2 tablespoons lime juice
• 1 to 2 teaspoons dried cilantro flakes
• 1 small garlic clove, minced
• 3/4 teaspoon sugar
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 teaspoon olive oil
• 1/2 pound uncooked large shrimp, peeled and deveined
• 1/4 teaspoon chili powder
• 1/8 teaspoon salt
• 1/8 teaspoon ground cumin
• 1 small garlic clove, minced
• 5 cups chopped hearts of romaine
• 1 cup fresh or frozen corn, thawed
• 1 cup frozen peas, thawed
• 1/2 cup chopped sweet red pepper
• 1 medium ripe avocado, peeled and thinly sliced
• In a bowl, whisk the first seven ingredients until blended.
• In a skillet, heat oil over medium-high heat. Add shrimp, chili powder, salt and cumin; cook and stir 2-3 minutes or until shrimp turn pink. Add garlic; cook 1 minute longer. Remove from heat.
• In a bowl, combine romaine, corn, peas and red pepper; drizzle with dressing and toss to coat. Top with avocado and shrimp.

Details

Adapted from samsclub.com

Preparation

Step 1

In a bowl, whisk the first seven ingredients until blended.

In a skillet, heat oil over medium-high heat. Add shrimp, chili powder, salt and cumin; cook and stir 2-3 minutes or until shrimp turn pink. Add garlic; cook 1 minute longer. Remove from heat.

In a bowl, combine romaine, corn, peas and red pepper; drizzle with dressing and toss to coat. Top with avocado and shrimp.