Shrimp Avocado Salad


For the Cob Salad:
  • 1/2 lb 3 to 4 medium Roma tomatoes, chopped
  • 1/2 English cucumber or 3 smaller garden cucumbers sliced
  • 1/2 medium red onion thinly sliced
  • 2 avocados peeled, pitted and sliced
  • 1 cup corn kernels from 2 fresh cobs or canned drained corn
  • 1 medium romaine lettuce 5 to 6 cups chopped
For the Cajun Shrimp:
  • 2 Tbsp unsalted butter
  • 1 lb large raw shrimp peeled and deveined
  • 1 tsp cajun spice
  • 2 cloves garlic pressed
  • Pinch salt
For the Zesty Cilantro Lemon Dressing:
  • 3 Tbsp olive oil mild or extra virgin
  • Juice of 1 large lemon about 3 Tbsp (it’s ok to sub lime juice)
  • 1/2 bunch cilantro (1/2 cup chopped)
  • 1 tsp sea salt or 3/4 tsp table salt
  • 1/8 tsp freshly ground black pepper


  1. Place shrimp medium bowl, sprinkle with 1 tsp cajun spice, 2 pressed garlic cloves and a pinch of salt and stir to combine.
  2. Heat large non-stick pan over medium high heat. Swirl in 2 Tbsp butter. Once butter stops sizzling, add shrimp in a single layer and sauté about 2 min without disturbing. Flip shrimp over and sauté another minute or just until cooked through. Don’t overcook shrimp or they can become rubbery. Remove to a plate and set aside to cool.
  3. Chop, rinse and spin dry romaine lettuce. Line the bottom of a large salad platter/bowl with 5 to 6 cups of chopped romaine lettuce. Add remaining salad ingredients and shrimp in rows on top of romaine.
  4. To make the dressing, in a small bowl, whisk together dressing ingredients. Drizzle dressing over the salad then toss to combine and serve.