Ingredients
1 pound uncooked large shrimp, peeled and deveined1 small garlic clove, minced1/2 teaspoon chili powder1/4 teaspoon salt1/4 teaspoon ground cumin2 teaspoons olive oil5 cups hearts of romaine salad mix1 cup fresh or frozen corn, thawed1 cup frozen peas, thawed1/2 cup chopped sweet red pepper1 medium ripe avocado, peeled and thinly slicedCILANTRO VINAIGRETTE:7 tablespoons olive oil1/4 cup minced fresh cilantro1/4 cup lime juice1-1/2 teaspoons sugar1 small garlic clove, minced1/2 teaspoon salt1/4 teaspoon pepper
Preparation
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 the romaine, corn, peas and red pepper; divide among 4 serving plates. Top each with shrimp and avocado. In a small bowl, whisk the vinaigrette ingredients; drizzle over salads.
