Blackened Shrimp & Avocado Salad
I love avocado. I could put it in/on nearly anything. Avocados are expensive and fatty so I try to find ways to mix them with other ingredients so I can get the taste but not consumer more than one at once. I found this recipe on Food & Wine mag’s website and fell in love. The original is here. This is my simple adapted version.
Ingredients
- 1/4 cup raw jalapenos
- 1/4 cup red onion, julienne or diced
- 1/4 cup plus 1 tablespoon extra-virgin olive oil
- 2 tablespoons fresh lime juice
- 1 small shallot, thinly sliced
- 1/4 cup chopped cilantro
- 1/4 cup of cojita cheese (shredded or grated finely)
- 1 avocado, cut into 1/4-inch lengthwise wedges
- Salt and freshly ground pepper
- Blackened seasoning (you can make your own but I love McCormicks Cajun that you can get at your local grocer)
- 3/4 pound shelled and deveined gulf shrimp
- One head of lettuce, washed and torn into bite-size pieces
Directions
- In a large bowl, combine 3 tablespoons of the olive oil with the lime juice, shallot and cilantro. This makes your vinaigrette.
- In a medium skillet, heat the remaining 2 tablespoons of olive oil. Add the shrimp, season with blackened seasoning and cook over moderate heat, tossing the shrimp until they are curled and light pink about 4 minutes.
- Put lettuce, jalapenos, red onion, and avocado into a bowl. Add the shrimp to the vinaigrette and toss to coat. Toss the shrimp into the salad mixture and drizzle the remaining dressing on top. Sprinkle with cojita cheese.
This looks so good! Making it this weekend for sure :)
