Adobo Shrimp Salad
1/2 pound thawed frozen shrimp, pre-cooked, peeled and de-veined
1 1/2 teaspoons
Adobo Seasoning, divided
1/2 teaspoon
ground paprika 1/4 teaspoon
ground cayenne 1 tablespoon canola oil
1/3 cup lime juice
4 teaspoons olive oil
4 teaspoons apple cider vinegar
1 teaspoon
cane sugar 3 cups iceberg lettuce, cut into bite-sized pieces
2 cups spinach, stems removed and cut into bite-size pieces
1 diced avocado
1 chopped tomato
1/2 diced yellow bell pepper
To prepare the shrimp, mix shrimp, 1 teaspoon Adobo seasoning, paprika, cayenne and canola oil in a zipper storage bag. Shake to coat and place in refrigerator to marinate for 30 minutes.
After 30 minutes, heat a skillet over medium high and add contents of zipper storage bag. Cook shrimp until warmed through, about 3 to 5 minutes.
In a medium bowl, whisk together lime juice, olive oil, apple cider vinegar, ½ teaspoon Adobo seasoning and cane sugar until sugar is dissolved and liquids are combined.
To assemble salad, toss lettuce with spinach in a salad bowl. Top with avocado, tomato and yellow bell pepper. Evenly place shrimp on top of vegetables, and then drizzle entire salad with lime dressing.
Add chopped red onion or 1 teaspoon of
black pepper to the salad for an even bigger flavor punch.
As prepared, each serving contains 260 calories, 17g total fat, 120mg cholesterol, 780mg sodium, 16g total carbohydrate and 16g protein.
