June 23, 2012

Shrimp and Avocado salad

I'm not pregnant but I'm craving for a shrimp and avocado salad. I browsed restaurant menus of Olive Garden, Red Lobster and Panera Bread to look for a salad with shrimp and avocado. I didn't find any from these restaurant but the closest was of the Panera Bread's Chopped Chicken Cobb with Avocado. According to Panera's site it's all-natural, antibiotic-free chicken, romaine lettuce, tomatoes, applewood-smoked bacon, gorgonzola, hard-boiled eggs, all chopped and tossed with herb vinaigrette, topped with fresh avocado. Sounds yummy too but I really want shrimp, avocado, apple and almonds combined. Maybe I need to do it on my own and look for recipe online. I found this recipe from http://www.tasteofhome.com/Recipes/Shrimp---Avocado-Salads and it looks yummy and rated excellent.  Here's the preparation instruction:

 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 hearts 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

 7 tablespoons olive oil
 1/4 cup minced fresh cilantro
 1/4 cup lime juice
 1-1/2 teaspoons sugar
 1 small garlic clove, minced
 1/2 teaspoon salt
 1/4 teaspoon 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 the romaine, corn, peas and red pepper; divide among four serving plates. Top each with shrimp and avocado. In a small bowl, whisk the vinaigrette ingredients; drizzle over salads. Yield: 4 servings.

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