INGREDIENTS:
1 lb. raw
shrimp, peeled and deveined
6-8 small
red chilies
1
Tablespoon avocado oil, or olive oil
8 cups
mixed baby organic greens
1 large
avocado, chopped and drizzled with fresh lime juice to prevent browning
1 English
cucumber, chopped
1 cup
cherry tomatoes, halved
1 small
red onion, sliced
For the
dressing & marinade:
4 Tbsps
olive oil, or avocado oil
1 tsp
chili powder
1 tsp
smoked paprika
1 tsp
garlic powder
1 tsp
onion powder
2 small
limes, juiced
1 tsp raw
honey
sea salt
and fresh ground black pepper, to taste (about an 1/8 teaspoon each)
INSTRUCTIONS:
1.Start
by whisking all the dressing/marinade ingredients in a small bowl.
2.Add 1/3
of the mixture over your raw shrimp and gently stir to coat.
3.Marinate
for at least 15 minutes if time allows.
4.Set
aside the remaining, untouched, unused dressing to toss later with salad.
5.Heat 1
Tablespoon oil in a large non-stick pan (I used cast iron for that nice blacked
flavor and color) over medium heat and once hot, and pan is evenly coated with
oil; add in your marinated shrimp, and chilies in a single layer.
Saute
shrimp and chilies for just 3-4 minutes, or until opaque in color.
6.Remove
from heat.
7.To
assemble your salad, add the greens into one large salad bowl or platter and
toss them with the remaining, untouched dressing.
8.Alternately,
you can assemble 4 separate serving plates or bowls evenly, and nicely with
your prepared ingredients.
9.Top
with cooked shrimp, cucumber, avocado, cherry tomatoes and red onion.
Garnish
with the blackened chilies and enjoy.