Lately I can’t get enough of shrimp, with each dish better than the next. This salad was delicious and seemed to capture spring in a bowl. The fresh avocado, corn, and roasted peppers complimented the shrimp perfectly. As the only shrimp lover in my house this recipe was just for me, I have yet to convince my boyfriend how delectable shrimp truly is.
Shrimp Avocado Salad (for one)
4 large shrimp, peeled and deveined
1/3 c corn (frozen or fresh)
2 c mesclun greens
1/4 c roasted red peppers, chopped
1/2 avocado, diced
2 thin slices of red onion, chopped
2 tbs feta cheese
1 tbs balsamic vinegar
1 tbs olive oil
1/2 tsp dijon mustard
salt and pepper
Heat olive oil in a small skillet over medium heat and season shrimp with salt and pepper. Saute shrimp for 2 minutes per side, or until pink. Remove shrimp from pan and turn heat up to medium high. Cook corn in the same skillet (maybe need to add more oil), until corn starts to blister. Turn off heat and let corn cool while you chop the cooked shrimp and remove tails. For the dressing whisk balsamic vinegar, olive oil, mustard, and salt and pepper. Combine shrimp, corn, mesclun greens, roasted peppers, avocado, red onion and feta cheese in a medium bowl and toss with dressing.