Tangy Shrimp And Avocado Salad Recipes

Steps:

• Heat the oil in a skillet over medium-high heat.
• Toss in the shrimp and immediately season with the taco seasoning. Sauté the shrimp just until each piece has started to turn pink, about 2 minutes. Remove from heat.
• In a large bowl, combine the lettuce, shrimp, tomatoes, jalpeño, red onion, cilantro, avocado, salt, and lime juice, and mix until the salad is well-combined.
• Serve with tortilla strips, if desired.
• Enjoy!

Steps:

• Dice the romaine into bite sized pieces, place in large salad bowl and set aside. In a medium non-stick pan heat the olive oil. Add the avocado and saute for 5 minutes. Remove the avocado with a slotted spoon and set aside in a bowl. Pour out all but 2 tablespoons of avocado oil into a small bowl, and reserve.
• Add the minced shallot to the skillet and return to medium heat. Cook, stirring until shallots begin to soften (about 30 seconds). Add the shrimp, salt and pepper and jalapenos or cayenne, if using, and saute until shrimp are cooked through (3-4 minutes).
• Remove from heat and spoon the shrimp into the bowl with the Avocado pieces. Add the chives and cilantro and fold together gently, just to combine the ingredients. With a rubber spatula, scrape any remaining oil in the skillet into the bowl with the reserved avocado oil. Whisk in the lime juice and salt and pepper to taste to make a dressing. Toss some of the dressing with the romaine until the lettuce is nicely coated, divide among serving plates. Top the lettuce with hot shrimp mixture, drizzle with additional dressing, garnish with cilantro and serve.

Steps:

• Prepare salsa ahead as follows:.
• Boil 2 fresh tomatoes, 4 tomatillos and jalapenos for about 10 minutes.
• Rinse and place in a blender, add garlic cloves, cilantro and about a 1/2 tsp of salt.
• Whirl until only a few lumps remain.
• Chill thoroughly.
• For the Salad:.
• Cut up shrimp in bite size pieces and place in a medium bowl.
• Add fresh lemon juice and let it stand for about 5 minutes.
• Dice avocados, 2 remaining fresh tomatoes, celery and cucmbers. Add to shrimp and chill for 15 minutes.
• Serve salad in tostada shells and dress with salsa over the top.

Steps:

• Mix mayo, horseradish, lime juice, salt and pepper in a bowl.
• Stir in whole or coarsely chopped shrimp and chill for a 1/2 hour.
• Meanwhile chop the remaining ingredients.
• After shrimp mixture is chilled add remaining ingredients and mix well.
• Serve on a bed of Boston or Butter lettuce.