Shrimp and Avocado Salad

A cool and refreshing salad made just for hot summer days like today.  With no more than five minutes of cooking time needed, this simple but delicious salad can be on the table in minutes.   Cucumbers and cantaloupe are tossed with the avocado and shrimp and drizzled with a light vinaigrette consisting of cilantro and lime juice. 



Shrimp and Avocado Salad

1 lb. shrimp

1 T. olive oil

1 garlic clove, minced

1/2 t. cumin

salt and pepper

chopped romaine

1 cucumber, peeled and sliced

2 cups chopped cantaloupe

1 avocado, sliced

Heat oil in large skillet and add shrimp, garlic and seasonings.  Cook until shrimp are done about 5 minutes.  Toss romain, cucumber and cantaloupe with dressing and top with shrimp.  Serves 4.

Cilantro-Lime Dressing

1/2 c. olive oil

juice of 1 lime

1/2 c. cilantro

1 garlic clove, minced
salt and pepper to taste

Combine all in food processor or blender and mix until well blended.