Ingredients for Cajun Shrimp:
1 lb medium shrimp (31-40 Count), peeled & deveined
1 tsp cajun spice
2 cloves garlic, pressed or grated
Pinch of salt
2 Tbsp unsalted butter
Ingredients for Salad:
1 medium romaine lettuce (5-6 cups chopped)
½ lb (3 medium) Roma tomatoes, sliced
½ medium red onion, thinly sliced
½ English cucumber (or 3 small), sliced
2 avocados, peeled, pitted & sliced
1 cup corn kernels (from 2 freshly cooked cobs)
Ingredients for Cilantro-Lemon Dressing:
Juice of 1 large lemon (3 Tbsp)
½ small bunch of cilantro (1/2 cup finely chopped) or parsley
3 Tbsp extra virgin olive oil
1 tsp sea salt or ¾ tsp table salt
⅛ tsp black pepper
How to make Avocado Shrimp Salad:
Pat dry shrimp with paper towels & place in a medium bowl. Add 1 tsp cajun spice, 2 pressed garlic cloves, a pinch of salt & stir to combine.
Place a large non-stick pan over medium-high heat. Add 2 Tbsp butter & once its melted & hot, add shrimp in a single layer. Sauté 2 minutes per side or just until cooked through. Transfer to a plate & set aside.
Chop, rinse & spin dry 1 medium head of romaine lettuce. You should end up with about 6 cups lettuce. Transfer that to a large mixing bowl. Now add 3 sliced tomatoes, thinly sliced red onion, sliced cucumbers, 2 sliced avocados & 1 cup cooked corn.
To make the dressing, start with 3 Tbsp of fresh lemon juice, now finely chop about ½ cup of cilantro & stir that in. Add 3 Tbsp of olive oil & extra virgin has the best flavor. Season with 1 tsp salt & a generous pinch of black pepper & stir that together.
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Source: Natasha’s Kitchen