Cook time: 5 mins
Serves: 2
INGREDIENTS:
1/3 cup packed cilantro leaves, roughly chopped
1/4 cup fresh lime juice
1/4 cup extra virgin olive oil
1/2 tsp chili powder
Salt and pepper
1/2 lb raw Jumbo shrimp, peeled and defined
10 oz chopped romaine lettuce
1/2 cup shredded red cabbage
1/2 cup cherry or grape tomatoes, halved
1 avocado, chopped
Coarse sea salt (optional)
Tortilla chips (optional)
DIRECTIONS:
Combine the first six ingredients in a food processor and process until smooth. Place shrimp in a plastic bag then add 3 tablespoons of the dressing and marinate in the refrigerator for 10 minutes (no longer). Reserve remaining dressing for salad dressing.
After the shrimp have marinated, spray the bottom of a skillet with extra virgin olive oil or non-stick spray then saute in two batches to avoid overcrowding the pan, for 1-2 minutes a side, or until just barely cooked through. Set aside to cool slightly. Discard the remaining marinade.
Divide lettuce and red cabbage between plates then top with avocados, tomatoes, sauteed shrimp and crushed tortilla chips. Sprinkle with sea salt, if desired, then drizzle dressing on top and serve.
