Ingredients

• 12 large shrimp, tails on, cooked and deveined
  
• 1 small carton cherry tomatoes
  
• 1 medium golden pepper, cubed
  
• 1 medium pablano pepper, sliced
  
• 2 TBS. chopped cilantro
  
• 1/4 cup extra virgin olive oil
  
• 1/2 fresh avocado, cubed
  
• grated parmesan cheese
  
• 1 package spring mix salad
  
• 1 bottle cilantro ranch dressing
  
• juice of 1 small lime
  
  

  Directions

  In a large bowl, pour out salad mixture and top with dressing. Mix well. Divide onto two plates. Place in center of plate. Set aside. In a large skillet, heat oil until smoking. Add peppers and sauté over med-high heat for 2 minutes. Add shrimp and cilantro. Cook 1 minute, stirring occasionally. Squeeze lime juice over shrimp. Divide shrimp mixture between both plates. Top with cheese and diced avocado.