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Recipe: Grilled Avocado & Chimayo Shrimp Salad with Key Lime Dressing

Taste summer with this delish Grilled Avocado & Chimayo Shrimp Salad with Key Lime Dressing. This recipe is quick and easy to prepare.

2-4 servings

–for the salad
6 cups chopped romaine lettuce
1 cup sliced tomato
1/2 cup sliced red onion
1/2 cup crumbled feta cheese
–Chimayo grilled shrimp
2 cups medium uncooked shrimp, deveined, shell removed, tail on
1/4 cup olive oil
1 tbsp mild Chimayo spice powder
1/4 tsp garlic salt
–Grilled avocado
2 ripe avocado, halved & seed removed
lemon juice
olive oil
garlic salt
–Key Lime Dressing
1/2 cup extra virgin olive oil
4 tbsp freshly squeezed key lime juice
3 tbsp honey
sea salt
ground Black Pepper

Cut up the ingredients for the salad. Place in a large shallow bowl or platter.
Heat a grill or grill pan over medium high heat. In a clean bowl, toss the shrimp with the olive oil, chimayo and garlic salt. Grill the shrimp for about 5-7 minutes total time, flipping with a pair of tongs half way through. Remove the shrimp from the grill when they are opaque and place on top of the salad.
Using the same grill pan or grill: Rub the halved avocado with some olive oil, drizzle on some lemon juice. Sprinkle on some salt and pepper. Grill over medium high heat for about 4-5 minutes until you have grill marks. Slice and place the avocado on top of the salad. Drizzle with some dressing. Season with salt and pepper to taste and the rest of the dressing on the side.

~ Marla Meridith

Recipe: Grilled Avocado & Chimayo Shrimp Salad with Key Lime Dressing

Taste summer with this delish Grilled Avocado & Chimayo Shrimp Salad with Key Lime Dressing. This recipe is quick and easy to prepare.

2-4 servings

–for the salad
6 cups chopped romaine lettuce
1 cup sliced tomato
1/2 cup sliced red onion
1/2 cup crumbled feta cheese
–Chimayo grilled shrimp
2 cups medium uncooked shrimp, deveined, shell removed, tail on
1/4 cup olive oil
1 tbsp mild Chimayo spice powder
1/4 tsp garlic salt
–Grilled avocado
2 ripe avocado, halved & seed removed
lemon juice
olive oil
garlic salt
–Key Lime Dressing
1/2 cup extra virgin olive oil
4 tbsp freshly squeezed key lime juice
3 tbsp honey
sea salt
ground Black Pepper

Cut up the ingredients for the salad. Place in a large shallow bowl or platter.
Heat a grill or grill pan over medium high heat. In a clean bowl, toss the shrimp with the olive oil, chimayo and garlic salt. Grill the shrimp for about 5-7 minutes total time, flipping with a pair of tongs half way through. Remove the shrimp from the grill when they are opaque and place on top of the salad.
Using the same grill pan or grill: Rub the halved avocado with some olive oil, drizzle on some lemon juice. Sprinkle on some salt and pepper. Grill over medium high heat for about 4-5 minutes until you have grill marks. Slice and place the avocado on top of the salad. Drizzle with some dressing. Season with salt and pepper to taste and the rest of the dressing on the side.

~ Marla Meridith