Shrimp and Avocado Salad
for 2 servings
1 lb jumbo shrimp
salt, to taste
pepper, to taste
1 head romaine lettuce, chopped
½ cup cherry tomato, or grape tomato, halved
⅓ cup fresh cilantro, roughly chopped
2 avocados, chopped
4 tablespoons olive oil
1 tablespoon honey
½ teaspoon chili powder
blue corn tortilla chip
In a medium bowl, toss shrimp with salt, pepper, and juice from one lime.
Sauté shrimp around 1-2 minutes each side, until the shrimp is pink and cooked through. Avoid overcrowding the pan, so you may need to sauté the shrimp in batches. Set aside.
Place chopped lettuce, tomatoes, cilantro, and avocados, in a large salad bowl.
In a small bowl, mix olive oil, juice from 2 limes, honey, chili powder, salt and pepper to form the dressing.
Toss salad with dressing. Add Shrimp and toss.
Add tortilla chips to the sides of the bowls.
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