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.

Shrimp Avocado Salsa

1 pound cooked small shrimp, peeled, deveined and chopped
2 medium tomatoes, seeded and chopped
2 medium ripe avocados, peeled and chopped
1 cup minced fresh cilantro
1 medium sweet red pepper, chopped
3/4 cup thinly sliced green onions
1/2 cup chopped seeded peeled cucumber
3 tablespoons lime juice
1 jalapeno pepper, seeded and chopped
1 teaspoon salt
1/4 teaspoon pepper
Tortilla chips
Directions:
In a large bowl, combine the first 11 ingredients. Serve immediately with tortilla chips. Yield: 6 cups.

*I only did half of this, left it pretty chunky, and served it on top of salad for dinner. There was still some leftover so Dallas finished it off with chips. Yummy!

Shrimp Salad

1 package (5 ounces) spring mix salad greens
1 pound cooked medium shrimp, peeled and deveined
1 large navel orange, peeled and sectioned
1 medium ripe avocado, peeled and sliced
1 cup fresh strawberries, quartered
1/2 cup thinly sliced green onions
Salad dressing of your choice
Directions:
On each of four serving plates, arrange salad greens, shrimp, orange, avocado, strawberries and onions. Drizzle with dressing. Yield: 4 servings.

*I made this the other night, it was so yummy! I just used frozen cooked shrimp I bought at Costco, all I had to do was thaw it out and used Kraft Light Raspberry Vinagrette.