Shrimp and Avocado Salad

From my Simple and Delicious magazine...

Shrimp and Avocado Salad
-Serves 4

1 lb uncooked large shrimp, peeled and deveined
1 small garlic clove, minced
1/2 tsp chili powder
1/4 tsp salt
1/4 tsp ground cumin
2 tsp olive oil
5 cups of heart 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 TBSP olive oil
1/4 cup minced fresh cilantro
1/4 cup lime juice
1 1/2 tsp sugar
1 small garlic clove, minced
1/2 tsp salt
1/4 tsp pepper

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.

In a large bowl, combine romaine, corn, peas, and red pepper; divide among 4 serving plates. Top each with shrimp and avocado. In a small bowl (or my Magic Bullet) combine vinaigrette ingredient and drizzle over salads.

*I halved it for us. I already had frozen cooked shrimp in the freezer so I just thawed it a bit and then warmed it up in the skillet with the spices.