Romaine, Avocado & Cherry Tomato Salad with Grilled Chili Shrimp
From: Grill It!
Prep time: 5 minutes
Juice of 3 limes (about 1/3 cup)
1/3 cup extra virgin olive oil
2 tbsp fresh cilantro, roughly chopped
1 large clove garlic, minced
1 tsp ground cumin
Kosher salt & freshly ground black pepper to taste
1 lb/450g large shrimp (16-20) shrimp, peeled and deveined
2 tbsp olive oil
1 tsp chili powder
Kosher salt & freshly ground pepper to taste
1 head romaine lettuce (I like to use the hearts – crunchier), cut or torn into bite sized pieces
12 cherry tomatoes
2 firm, ripe avocados, halved, and cut into wedges
1. Combine all the dressing ingredients in a small bowl and whisk together.
2. In another small bowl combine the shrimp, oil, chili powder, salt & pepper and toss to coat the shrimp. (Ruth’s note: several grilling options…bbq on presoaked skewers; use an indoor grill pan; use the broiler element in the oven; use a panini maker like The Griddler.) Cook shrimp for 2-3 minutes per side.
3. In a large serving bowl, combine romaine, tomatoes, avocado wedges and toss with the dressing. Add the shrimp and toss again.
I also make this as a side salad for grilled fish or steak without the shrimp. Or you can toss in some cooked chicken and some crumbled feta for a lovely light supper or lunch.