Shrimp and Avocado Salad

From Real Simple

Ingredients

3 corn tortillas, sliced into thin strips and in half

3.5 tbsp olive oil

Kosher salt and black pepper

3/4 lb frozen, raw EZ peel shrimp (thawed and peeled; you can thaw them in a bowl of cold water in the fridge)

1/4 tsp ground cumin

1 tbsp fresh orange juice

1 tbsp lime juice

1 romaine heart , thinly sliced

1/8 of a small cabbage, thinly sliced

1 avocado, sliced

Directions

Preheat your oven to 400 degrees. Using a baking sheet with a rim, toss the tortilla strips with 1 tbsp of olive oil and 1/4 tsp of salt. Spread them out into a single layer and bake, tossing them once, until crispy, about 10 minutes.

Toss the shrimp with the cumin, 1/4 tsp salt and some pepper in a large bowl. Heat 1 tbsp of the oil in a skillet over medium high heat and cook the shrimp, about 3 minutes per side, until they’re done.

Combine the orange and lime juice with 1.5 tbsp of olive oil, 1/4 tsp salt and pepper. Add the romaine, cabbage, avocado and cooked shrimp and toss to combine.

Serve with tortilla strips on top.

One response to “Shrimp and Avocado Salad

  1. Pingback: Is it spring? | runstoeat

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