Week 40, Recipe 1: Southwest Shrimp & Avocado Salads with Lime Vinaigrette

NOTES

• This was really, really good. One I'll make a lot this spring & summer.
• I modified the original recipe so much I'm calling it my own now
• The following recipe makes 2 fairly large salads, adjust as necessary for your family.
• If you have kids and are worried they won't eat the salads and/or shrimp, make brown rice (+ 1 tbsp butter) or a flavored couscous and frozen mixed veggies for them. Chop up some shrimp into small pieces and add along with the cooked frozen veggies to the rice or couscous.

INGREDIENTS

Salads -

• Approximately 1/2 lb shrimp, thawed if previously frozen
• 1 garlic clove, minced
• 1 tsp chili powder
• 1/4 tsp salt
• 1/2 tsp ground cumin
• Lettuce - either bagged salad or a mix of fresh red or green leaf lettuce
• 1 c. frozen corn, cooked
• 1 c. frozen peas, cooked
• 1 tomato, sliced
• 1 ripe avocado, sliced thin
• Chopped red onion to taste

Vinaigrette -

• 5 tbsp olive oil
• 1 tbsp vinegar
• 1/4 c. fresh lime juice
• Several tbsp freshly minced cilantro
• 1 tsp sugar
• 1 garlic clove, minced
• 1/4 tsp salt
• 1/4 tsp pepper 

DIRECTIONS
1. In a large skillet, cook the shrimp, garlic, chili powder, salt and cumin in a little oil over medium heat for 3-4 minutes or until shrimp turn pink; set aside.
2. In a small bowl, whisk together the vinaigrette ingredients.
3. In a large bowl combine the lettuce and other salad ingredients.
4. Drizzle the vinaigrette over the salads.