Makes 4 servings
- ⅓ cup packed cilantro leaves, roughly chopped
- ¼ cup lime juice
- ¼ cup extra virgin olive oil
- 1 Tbsp. honey
- ½ tsp. chili powder
- Pinch of salt and pepper
- ½ lb. jumbo shrimp, peeled and deveined
- 10 oz. chopped romaine lettuce
- ½ cup shredded red cabbage
- ½ cup grape or cherry tomatoes, halved
- 1 avocado, chopped
- Blue corn tortilla chips, crushed
Combine cilantro leaves, lime juice, olive oil, honey, chili powder, and salt and pepper in a food processor or blender and blend until smooth. Place 3 Tbsp. of mixture and shrimp in a plastic bag and marinate in the refrigerator for 10 minutes. Reserve remaining dressing to top salad
Once shrimp have marinated, divide batch in two halves. In hot skillet, sear shrimp for 1-2 minutes on each side, or until just barely cooked through. Repeat for both halves of batch.
Divide lettuce and red cabbage between plates and top with avocados, tomatoes, sautéed shrimp, and crushed tortilla chips. Drizzle prepared dressing on top and serve immediately.
Nutrition analysis per serving: 640 calories, 39 g fat, 18 g protein, 59 g carbohydrate, 10 g fiber, 830 mg sodium
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