Shrimp Avocado Salad Recipe

Ingredients

For the Cob Salad:

½ lb (3 to 4 medium) Roma tomatoes, chopped

½ English cucumber or 3 smaller garden cucumbers, sliced

½ medium red onion, thinly sliced

2 avocados, peeled, pitted and sliced

1 cup corn kernels (from 2 fresh cobs or canned drained corn)

1 medium romaine lettuce (5 to 6 cups chopped)

For the Cajun Shrimp:

2 Tbsp unsalted butter

1 lb large raw shrimp, peeled and deveined

1 tsp cajun spice

2 cloves garlic, pressed

Pinch of salt

For the Zesty Cilantro Lemon Dressing:

3 Tbsp olive oil (mild or extra virgin)

Juice of 1 large lemon (about 3 Tbsp) (it’s ok to sub lime juice)

½ bunch cilantro, (1/2 cup chopped)

1 tsp sea salt or ¾ tsp table salt

⅛ tsp freshly ground black pepper

Instructions