Avocado & Tomato Salad Topped with Grilled Shrimp


2 lbs extra large shrimp, peeled and deveined
2 avocado, diced
2 plum tomatoes, diced
2 limes
fresh cilantro, rough chopped to taste
corn tortillas
garlic powder
salt & pepper


Place the corn tortillas on a baking sheet (or straight onto the rack like I did haha) and bake for about 8-10 mins in a 375 degree oven or until golden and crisp.
For the salad, mix together the avocado, tomato, juice of a lime, cilantro, a few sprinkles of garlic powder, salt and pepper.
Rinse the shrimp, pat dry and season with salt and pepper. Grill 2-3 mins per side on a hot grill. Layer it up... corn tortilla, salad and those gorgeous shrimp. Finish it off with a squeeze of fresh lime juice!
Now for the salad. We had this for lunch the following day. You can heat the shrimp up a bit in a hot pan or serve cold in this salad. The base is baby arugula, topped with half a sliced avocado, the grilled shrimp, plum tomato and a slice of turkey bacon (my fav, Applegate brand turkey bacon! No nitrates or nitrites added). Dressed super simply with lime juice and a drizzle of olive oil.


If you are looking for a wonderfully light but flavorful meal, this one right here is delicious!!! Its so incredibly simple, comes together really quickly and minimal cooking on these hot days! I toasted up corn tortillas in the oven, topped that with a simple avocado tomato salad and on top of that some nice big grilled shrimp. On the side, an ear of corn! I've also got a little bonus idea at the bottom for an awesome salad to use up extra shrimp!


serves 2


Saturday, July 6, 2013 - 1:52pm


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