Cilantro Shrimp Salad



  • 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


    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.
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