Thursday, October 13, 2011
Blackened Shrimp and Avocado Salad
Here you go facebook friends. This is a pretty quick and easy lunch.
Start with a basic salad. I used some mixed greens right out of the bag. I added sliced cucumbers, sliced roma tomatoes, blackened shrimp and a half a sliced avocado. That was topped with Wasabi Soy & Ginger Vinaigrette. Tip on the avocado: Cut it in half, remove the seed (I hit the seed with a sharp knife so it sticks and turn the seed, it'll pop out), then slice the avocado while still in the skin and scoop out with a big spoon.
To blacken the shrimp I peel and devein, then toss them in Bob's Cajun Mix. Have a hot skillet going on the stove and cook each side 3-5 minutes (depending on the size of the shrimp) in a little canola oil. Place the shrimp on top of the salad, add avocado and dressing.