Shrimp and Avocado Taco Salad

(Submitted by Angela Winters, Fredericksburg, as featured in ACEC Newsletter, January 2017 edition)

1/3 c. packed cilantro leaves, roughly chopped
¼ c. fresh lime juice
¼ c. extra virgin olive oil
1 T honey
½ tsp. chili powder
Salt and pepper
½ lb. jumbo shrimp, peeled & deveined
10 oz. chopped romaine lettuce
½ c. shredded red cabbage
½ c. grape or cherry tomatoes, halved
1 avocado, chopped
Coarse sea salt (optional)
Blue corn tortilla chips, gluten free, crushed


To make dressing, combine the first 6 ingredients in a food processor or blender and process until smooth. Place shrimp in a plastic bag, add 3 T. dressing and marinate in the refrigerator for 10 minutes (no longer). Reserve remaining dressing for salad dressing.

After the shrimp have marinated, spray the bottom of a skillet with extra virgin olive oil or nonstick spray and sauté in two batches to avoid overcrowding the pan, for 1-2 minutes a side, or until barely cooked through. Set aside to cool slightly. Discard remaining marinade.

Divide lettuce and red cabbage between plates. Top with avocados, tomatoes, sautéed shrimp and crushed tortilla chips. Sprinkle with sea salt, if desired, then drizzle dressing on top and serve.

Serves 2.