My Top Picks Summer Favorites

Shrimp: Shrimp and Avocado Taco Salad

Source: Found on Pinterest

So light and refreshing

Ingredients

  • 1 lb. large or jumbo shrimp, peeled and deveined
  • 1 large garlic clove, minced
  • 6 c. chopped romaine lettuce
  • 1-1-1/2 c. shredded red cabbage
  • 1 c. grape or cherry tomatoes, halved
  • 2 avocados, chopped
  • Blue corn tortilla chips, crushed
  • coarse sea salt, optional

Dressing

  • 2/3 c. packed cilantro leaves, roughly chopped
  • ½ c. fresh lime juice
  • ½ c. extra virgin olive oil
  • 2 Tbls. honey
  • 1 t. chili powder (or more if preferred)
  • salt and pepper to taste

Instructions

Combine cilantro, lime juice, olive oil, honey, chili powder, salt and pepper in a mini food processor or blender; process until smooth.

Rinse shrimp in cold water and place shrimp in a plastic bag; add minced garlic and 3 Tbls. of the dressing. Marinate in the refrigerator for 10 minutes (no longer).

Reserve remaining marinade to dress salad.

After shrimp have marinated, add a little bit of extra virgin olive oil to a large skillet and saute in two batches to avoid overcrowding the pan. Cook for 1-2 minutes on each side or until browned a bit and cooked through. Set aside to cool slightly. Discard remaining marinade in pan.

Divide lettuce and red cabbage between plates. Top with avocados, tomatoes, sauteed shrimp and crushed tortilla chips. Sprinkle with sea salt if desired. Drizzle dressing on top and serve.

NOTE: Makes 6 salads.

You can also assemble on a large platter and garnish with large triangle chips around the outside edges.