Average Rating: 5TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 4 servings.Ingredients
- 1 pound uncooked large shrimp, peeled and deveined
- 1 small garlic clove, minced
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground cumin
- 2 teaspoons olive oil
- 5 cups hearts of romaine salad mix
- 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
CILANTRO VINAIGRETTE: - 7 tablespoons olive oil
- 1/4 cup minced fresh cilantro
- 1/4 cup lime juice
- 1-1/2 teaspoons sugar
- 1 small garlic clove, minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- 1. In a large skillet, cook the shrimp, garlic, chili powder, salt and cumin in oil over medium heat for 3-4 minutes or until shrimp turn pink; set aside.
- 2. In a large bowl, combine the romaine, corn, peas and red pepper; divide among 4 serving plates. Top each with shrimp and avocado. In a small bowl, whisk the vinaigrette ingredients; drizzle over salads.
Nutrition Facts
1 serving: 489 calories, 35g fat (5g saturated fat), 138mg cholesterol, 638mg sodium, 24g carbohydrate (7g sugars, 8g fiber), 24g protein.