Ingredients:
1 lb. raw shrimp, peeled and deveined
6-8 small red chilies
1 Tablespoon avocado oil, or olive oil
8 cups mixed baby organic greens
1 large avocado, chopped and drizzled with fresh lime juice to prevent browning
1 English cucumber, chopped
1 cup cherry tomatoes, halved
1 small red onion, sliced
For the dressing & marinade:
4 Tbsps olive oil, or avocado oil
1 tsp chili powder
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
2 small limes, juiced
1 tsp raw honey
sea salt and fresh ground black pepper, to taste (about an 1/8 teaspoon each)
Instructions:
- Start by whisking all the dressing/marinade ingredients in a small bowl.
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- Add 1/3 of the mixture over your raw shrimp and gently stir to coat.
- Marinate for at least 15 minutes if time allows.
- Set aside the remaining, untouched, unused dressing to toss later with salad.
- Heat 1 Tablespoon oil in a large non-stick pan (I used cast iron for that nice blacked flavor and color) over medium heat and once hot, and pan is evenly coated with oil; add in your marinated shrimp, and chilies in a single layer.
- Saute shrimp and chilies for just 3-4 minutes, or until opaque in color.
- Remove from heat.
- To assemble your salad, add the greens into one large salad bowl or platter and toss them with the remaining, untouched dressing. Alternately, you can assemble 4 separate serving plates or bowls evenly, and nicely with your prepared ingredients.
- Top with cooked shrimp, cucumber, avocado, cherry tomatoes and red onion.
- Garnish with the blackened chilies and enjoy!