Shrimp Avocado Salad Recipe


For the Cob Salad:
½ lb (3 to 4 medium) Roma tomatoes, chopped
½ English cucumber or 3 smaller garden cucumbers, sliced
½ medium red onion, thinly sliced
2 avocados, peeled, pitted and sliced
1 cup corn kernels (from 2 fresh cobs or canned drained corn)
1 medium romaine lettuce (5 to 6 cups chopped)

For the Cajun Shrimp:
2 Tbsp unsalted butter
1 lb large raw shrimp, peeled and deveined
1 tsp cajun spice
2 cloves garlic, pressed
Pinch of salt

For the Zesty Cilantro Lemon Dressing:
3 Tbsp olive oil (mild or extra virgin)
Juice of 1 large lemon (about 3 Tbsp) (it’s ok to sub lime juice)
½ bunch cilantro, (1/2 cup chopped)
1 tsp sea salt or ¾ tsp table salt
⅛ tsp freshly ground black pepper


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