Shrimp Avocado Salad

This recipe is quick and healthy! My kids look forward to eating salad every week. 
Ingredients for Shrimp Avocado Salad:

1/2 lb (3 to 4 medium) Roma tomatoes, chopped
1/2 English cucumber or 3 smaller garden cucumbers, sliced

1/2 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)

1/2 bunch cilantro, (1/2 cup chopped)

1 tsp sea salt or 3/4 tsp table salt

1/8 tsp freshly ground black pepper
How to Make Shrimp Avocado Salad:

1. Place shrimp in a medium bowl, sprinkle with 1 tsp cajun spice, 2 pressed garlic cloves and a pinch of salt. Stir to combine.
2. Heat a large non-stick pan over medium high heat. Swirl in 2 Tbsp butter. Once butter stops sizzling, add shrimp in a single layer and sauté about 2 minutes without disturbing. Flip shrimp over and sauté another minute or just until fully cooked through. Don’t overcook shrimp or they can become rubbery. Remove to a plate and set aside to cool.

3. Chop, rinse and spin dry your romaine lettuce. Line the bottom of a large salad platter/bowl with 5 to 6 cups of chopped romaine lettuce. Add remaining ingredients in rows over the top of your romaine: chopped tomatoes, sliced red onion, sliced cucumber, cajun shrimp, avocado and boiled or grilled corn.

4. To make the dressing, in a small bowl, whisk together 3 Tbsp olive oil, 3 Tbsp lemon juice, 1/2 cup chopped cilantro, 1 tsp sea salt and 1/8 tsp black pepper.

Drizzle dressing over the shrimp avocado salad then toss to combine and serve.

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