Caribbean Shrimp and Avocado Salad

I changed the dressing in this salad up because Jeremy didn't think the original had much flavor.  The shrimp is so yummy in it!

Caribbean Shrimp and Avocado Salad

TOTAL TIME: Prep/Total Time: 25 min. YIELD:4 servings

Ingredients

• 1 pound uncooked large shrimp, peeled and deveined
• 1 small garlic clove, minced
• 1/2 teaspoon chili powder
• 1/4 teaspoon salt
• 1/4 teaspoon ground cumin
• 2 teaspoons olive oil
• 5 cups romaine lettuce
• 1 cup fresh or frozen corn, thawed and heated
• 1/2 cup chopped sweet red pepper (use frozen and then defrost so it’s soft)
• 1 medium ripe avocado, peeled and thinly sliced

• CILANTRO DRESSING:
• 7 tablespoons olive oil
• 1/4 cup minced fresh cilantro
• ½ avocado
• 1/4 cup lime juice
• 1-1/2 teaspoons sugar
• 2 small garlic cloves
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Directions

• 1. 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.
• 2. In a large bowl, combine the romaine, corn, peas and red pepper; divide among four serving plates. Top each with shrimp and avocado.
• 3. In a small blender, puree the avocado, salt, pepper, sugar, lime juice, garlic cloves and olive oil.   Whisk in the cilantro and serve drizzled over salad.