With summer drawing to a quick close it’s time to enjoy all the fresh salads we can. Here in Telluride, CO. we’ll start to see some fall on the 14,000 foot peaks in the next few weeks (although we have seen flurries on them this summer!) This Grilled Avocado & Chimayo Shrimp Salad with Key Lime Dressing is filled with sunny flavors and makes the most of ripe avocado and fresh veggies. Perfect to serve for Labor Day feasts and family meals. My kids love this lightly spiced Chimayo shrimp! This salad is ready in 20 minutes…so you can make it on the fly.

We were first introduced to Chimayo chili powder on trips to Santa Fe, New Mexico. This is the ground spice they use for the most memorable, delicious red chili sauces signature to the area. If you’ve been there then you have likely had it. You can purchase either mild or hot seasonings, all depends on how much spice you like.

Click HERE for recipe details.