Zesty Lime Shrimp and Avocado Salad
Ingredients:
1 pound large shrimp, peeled and deveined
1 ripe avocado, diced
1 cup cherry tomatoes, halved
1/2 cup red onion, thinly sliced
1/4 cup chopped cilantro
2 limes, juiced (about 1/4 cup juice)
2 tablespoons olive oil
1 tablespoon lime zest
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
Optional: 1/4 cup crumbled cotija cheese, for garnish
Optional: Tortilla chips, for serving
Instructions:
1. Cook the shrimp: In a medium skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, or until pink and cooked through. Remove from heat and set aside to cool slightly. Once cooled, chop the shrimp into bite-sized pieces.
2. Prepare the dressing: In a small bowl, whisk together the lime juice, remaining 1 tablespoon olive oil, lime zest, chili powder, cumin, salt, and pepper.
3. Combine the salad: In a large bowl, combine the diced avocado, cherry tomatoes, red onion, and cilantro. Add the cooked shrimp to the bowl.
4. Dress the salad: Pour the lime dressing over the salad and gently toss to combine. Be careful not to overmix, as this can mash the avocado.
5. Serve: Serve the salad immediately, or chill for later. Garnish with crumbled cotija cheese, if desired, and serve with tortilla chips for dipping, if desired.