Chili Lime Shrimp and Avocado Salad

Back before Hubby, Kiddo and I relocated to Stanislaus County, get togethers with family were just a little easier. Not that the distance has reduced our time with extended family, but  rather complicated the pot luck aspect since transporting food around the corner was a whole lot easier than taking it for an hour-long drive through the country. Space is another consideration. Making multiple trips around the corner were doable. Not so now. Planning must incorporate certain limitations and require some creative thinking.

Let me tell you about a Labor Day Weekend before our big move. As part of the Labor Day Weekend, my family had decided to take advantage of the three-day weekend with a pre-Labor Day get together. My sister and I talked about what to serve. There would be plenty of “grilling” on Monday, Labor Day. So grilled meats were out. Our most recent get together for Liar’s Dice was also a good excuse for a Spaghetti Bar. A Spaghetti Feed was out. Been there, done that not very long ago. The only thing we knew was that whatever the menu, we wanted to serve it “Bar-Banquet” style. A little swimming, a little visiting, and an afternoon of “grazing”.

After a series of email discussions, we had settled on a Taco Bar. The beauty of a Taco Bar is that all the “hot” foods can be prepared ahead of time and kept warm in a line of crock pots and chafing pans. As the queen of crock pots (four and counting) this would be easy.

Dad was bringing fresh tomatoes from his garden. My sister was in charge of the chips and salsa, along with the usual Taco Toppings – lettuce, sour cream, cheese, and the fixings for Margaritas. That left your truly with a crock of meat for filling our Street Tacos, a crock of Mexican Salsa Rice and another for the Refried Beans. A tray of Tamales from the Mexican Market along with some baked goods for dessert to round things out. Wow, we had all the makings of one awesome spread! (Are you thinking what I’m thinking – Cinco de Mayo!)

The only things missing was a salad keeping with our Mexican theme. You know me, can’t have “holes” in the menu.  In my search for a nice salad, I came across the perfect salad from the California Avocado website. Too pretty to resist . . .

Chili Lime Shrimp and Avocado Salad
1 ripe, Fresh California Avocado, skin removed and sliced
12 oz fresh shrimp, peeled and deveined (medium size, raw)
4 cups mixture of romaine and red leaf lettuce
2 Tbsp olive oil, divided
Juice of one lime (about 2 Tbsp.)
1/2 teaspoon chili powder
Sea Salt and Fresh Black Pepper to Taste

Combine avocado and lettuce on a large platter and season to taste with salt and pepper.

Combine lime juice, chili powder and sea salt in small bowl and set aside. Mist greens with olive oil spray. Heat remaining 1 tablespoon of olive oil in saute pan over medium high heat.

Add shrimp to saute pan searing on each side about 2 minutes; pour lime juice mixture over half way through the cooking.

Top avocado salad with cooked shrimp.

Use a spoon to drizzle any remaining lime juice sauce over the salad.