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Fiesta Shrimp Salad

Yield 4 servings


  • 6 cups water
  • 1 1/2 pounds unpeeled large, fresh shrimp
  • 1 small red onion, cut in half and thinly sliced
  • 1 small red bell pepper, cut in thin slices
  • 2 ripe avocados, peeled, seeded and sliced
  • 3/4 cup vegetable oil
  • 1/3 cup fresh lime juice
  • 2 tablespoons orange juice
  • 2 fresh jalapeño peppers, seeded and minced
  • 1 garlic clove, minced
  • 2 tablespoons chopped fresh cilantro
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 4 cups mixed salad greens
  • Garnish: fresh cilantro sprigs

How to Make It

  1. Bring 6 cups water to a boil; add shrimp, and cook 3 to 5 minutes or just until shrimp turn pink. Drain and rinse with cold water. Chill 30 minutes.

  2. Peel shrimp, leaving tails on, and devein, if desired.

  3. Toss together shrimp and next 3 ingredients.

  4. Combine oil through ground pepper in a jar; cover tightly, and shake vigorously. Pour 1/2 cup mixture over shrimp mixture, reserving remainder; toss gently. Cover and chill 30 minutes.

  5. Serve shrimp mixture on greens; top with cilantro sprig, if desired. Serve with reserved dressing.