Anaheim chiles and avocado give this shrimp salad a Mexican spin. Anaheim chiles have a long, narrow shape and a sweet, simple taste with just a hint of heat. Total time: 30 minutes.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add shrimp and red pepper; sauté 4 minutes. Remove from heat; set aside.
Combine juice, vinegar, honey, and salt in a large bowl, stirring well with a whisk. Add cucumber and remaining ingredients; toss well. Add shrimp mixture; toss well.
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