Avocado & Tomato Salad Topped with Grilled Shrimp
Total Steps
5
Ingredients
11
Tools Needed
1
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LeMoine Family KitchenIngredients
- 2 pounds extra large shrimp, peeled and deveined
- 2 avocado, diced
- 2 plum tomatoes, diced
- 2 limes
- fresh cilantro, rough chopped(optional)
- corn tortillas
- garlic powder(optional)
- salt and pepper(optional)
- baby arugula(optional)
- olive oil(optional)
- turkey bacon(optional)
Instructions
Step 1
Place the corn tortillas on a baking sheet (or straight onto the rack like I did haha) and bake for about 8-10 mins in a 375 degree oven or until golden and crisp.
Step 2
For the salad, mix together the avocado, tomato, juice of a lime, cilantro, a few sprinkles of garlic powder, salt and pepper.
Step 3
Rinse the shrimp, pat dry and season with salt and pepper. Grill 2-3 mins per side on a hot grill. Layer it up... corn tortilla, salad and those gorgeous shrimp. Finish it off with a squeeze of fresh lime juice!
Step 4
*****
Step 5
Now for the salad. We had this for lunch the following day. You can heat the shrimp up a bit in a hot pan or serve cold in this salad. The base is baby arugula, topped with half a sliced avocado, the grilled shrimp, plum tomato and a slice of turkey bacon (my fav, Applegate brand turkey bacon! No nitrates or nitrites added). Dressed super simply with lime juice and a drizzle of olive oil.