Summer Lovin’ In A Bowl

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Summer is almost over but the taste of summer, in my opinion, lasts forever. I know it’s almost October and everyone is breaking out their pumpkin spice but I’m going to bask in the flavors of summer for as long as I can!

This super simple dish is inspired by a salad I enjoyed this past Labor Day weekend. Out of the corner of my eye at a cookout, I spotted a bowl of beautiful shrimp and avocado mixed with a variety of veggies. It was delightful! Unfortunately, I was too shy to ask for the official recipe. A decision I would regret, however, I remembered a few of the ingredients and I set out on a search for an avocado shrimp salad recipe. A recipe that resembled the fantastic flavors I had encountered the week prior. I think this one is a keeper.

In my excitement, I rushed to the grocery store to gather the ingredients. I wanted to try the salad right away. There was one tiny downfall to my great plan, the avocados. I desperately wanted this salad. So much so, the avocados I picked were not ripe. Rookie move. I scoured the internet for alternative ways to quickly ripen these rock hard avocados, but none of them worked. The bright side, the flavors in this salad are a delight despite the strangely textured avocados. Pro tip: make sure your avocados are ripe and ready to go! Give it a try. I hope you enjoy this last little slice of summer!

Shrimp and Avocado Salad

What You Need:

For the Salad:

3 to 4 medium Roma tomatoes, chopped
1 cucumber, sliced
1 red onion, thinly sliced
2 avocados, peeled, pitted and sliced
1 cup of canned corn kernels, drained

For the Shrimp:

2 Tbsp unsalted butter
1 lb large raw shrimp, peeled and deveined
1 tsp Cajun spice
3 cloves garlic, minced
Pinch of salt

For the Dressing:

3 Tbsp olive oil
3 TBSP lime juice
1/2 bunch cilantro, chopped
1 tsp sea salt
1/8 tsp freshly ground black pepper

Instructions:
Click here to Cook With Me!

Place shrimp medium bowl, sprinkle with 1 tsp cajun spice, 3 minced garlic cloves and a pinch of salt and stir to combine.
Heat large non-stick pan over medium-high heat. Add 2 Tbsp butter.
Once the butter stops sizzling, add shrimp and sauté about 2-4 minutes without flipping.
Flip shrimp over and sauté until cooked through.
Remove to a plate and set aside to cool.
Add remaining salad ingredients and shrimp in rows on top of romaine.
To make the dressing, in a small bowl, whisk together dressing ingredients.
Drizzle dressing over the salad then toss to combine.
Serve and Enjoy!

Cook With Me:

Place shrimp medium bowl, sprinkle with 1 tsp cajun spice, 3 minced garlic cloves and a pinch of salt and stir to combine.
Heat large non-stick pan over medium-high heat. Add 2 Tbsp butter.
Once the butter stops sizzling, add shrimp and sauté about 2-4 minutes without flipping.
Flip shrimp over and sauté until cooked through.
Remove to a plate and set aside to cool.
Add remaining salad ingredients and shrimp.
To make the dressing, in a small bowl, whisk together dressing ingredients.
Drizzle dressing over the salad then toss to combine.
Serve and enjoy!