Shrimp Salad with Lime Dressing

Shrimp Salad with Lime Dressing

I made this salad tonight from my July issue of Better Homes and Gardens and it was superb. Really. Light, flavorful, creamy and crisp. Perfect for a hot weather meal. It whips up in a snap and is filling to boot. Enjoy!

Ingredients:

1 pound- uncooked shrimp with or without the tail (next time I would use large shrimp but was using leftover shrimp from my Mexican Shrimp Cocktail I made yesterday.)

2 Tbsp- olive oil (plus 1 tsp more for grilling shrimp)

2- avocados, sliced

1 large tomato or 6 small tomatoes, cut into chunks

1/2- sweet onion, thinly sliced

Handful of fresh cilantro- cut into strips

1/4 tsp.- cayenne pepper

3 – limes

Directions:

Make your dressing first:

Zest one full lime into a bowl

Add the juice of two limes

Add 2 Tbsp.- olive oil

Add 1/4 tsp cayenne pepper, whisk together and set aside

________

Put shrimp in a bowl and coat with 1 tsp olive oil and salt

Grill shrimp until opaque, around 3-4 minutes, turning once

________

Arrange your cut up tomatoes, sliced onions and avocados on a platter

Top with cooked shrimp

Pour dressing over top and toss lightly

Add salt and pepper

Garnish with Cilantro

(I cut up the third lime and squeezed that over top too, then laid them on the platter too)

Makes 4 small servings or two large servings

12 g carbs and 22 grams protein

Plated salad