Chili Lime Shrimp and Avocado Salad

As part of the Labor Day Weekend, my family has decided to take advantage of the three-day weekend with a pre-Labor Day get together. My sister and I talked about what to serve. There will be plenty of “grilling” on Monday, Labor Day. So grilled meats are out. Our most recent get together for Liar’s Dice was also a good excuse for a Spaghetti Bar. A Spaghetti Feed was out. The only thing we knew was that whatever the menu, we wanted to serve it “Bar Banquet” style. A little swimming, a little visiting, and an afternoon of “grazing”.

After a series of email discussions, we’ve settled on a Taco Bar. The beauty of a Taco Bar is that all the “hot” foods can be prepared ahead of time and kept warm in a line of crock pots. As the queen of crock pots (four and counting) this would be easy.

Dad is bringing fresh tomatoes from his garden. My sister is in charge of the chips and salsa, the usual Taco Toppings – lettuce, sour cream, cheese, and the fixings for Margaritas. Your truly will be making the meat filling for tacos, a big crock of Mexican Rice with Chunky Salsa and another for the Super Easy Refried Beans. (I’m still kicking around the idea of picking up some Tamales from the Mexican Market to steam or making Cheese Enchiladas – depending upon time and level of ambition).

Wow – are we talking about an awesome spread or what! The only things missing are desserts and a salad. You know me, can’t have “holes” in the menu. As for desserts, we are in luck – there is a great Mexican Market and Bakery with a large selection of cakes and pastries (how convenient – the market also carries an assortment of hand-made Tamales) Dessert is handled. On to the salad –

In my search for a nice salad, I came across this beautiful salad on the website. Too pretty not to share . . .

Chili Lime Shrimp and Avocado Salad
1 ripe, Fresh California Avocado, skin removed and sliced
12 oz fresh shrimp, peeled and deveined (medium size, raw)
4 cups mixture of romaine and red leaf lettuce
2 Tbsp olive oil, divided
Juice of one lime (about 2 Tbsp.)
1/2 teaspoon chili powder
Sea Salt and Fresh Black Pepper to Taste

Combine avocado and lettuce on a large platter and season to taste with salt and pepper.

Combine lime juice, chili powder and sea salt in small bowl and set aside. Mist greens with olive oil spray. Heat remaining 1 tablespoon of olive oil in saute pan over medium high heat.

Add shrimp to saute pan searing on each side about 2 minutes; pour lime juice mixture over half way through the cooking.

Top avocado salad with cooked shrimp.

Use a spoon to drizzle any remaining lime juice sauce over the salad. Serve immediately.

3 thoughts on “Chili Lime Shrimp and Avocado Salad

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