Southwestern Shrimp Salad

• For the Salad
• 1/2 cup baby romaine lettuce
• 1/2 cup fresh spinach
• 1 cup red cabbage, shredded
• 1 roma tomato, sliced
• 1 -2 mushroom, sliced
• 1/4 of a cucumber, sliced
• 1/4 cup sliced black olives
• 1/2 of an avocado, cut into thin slices
• For the Shrimp
• 10 -12 peeled shrimp, depending on size
• olive oil
• chili powder
• cayenne pepper
• taco seasoning
• lime juice
• garlic salt
• For the Dressing
• 2 tablespoons light sour cream
• 1 tablespoon light mayonnaise
• to taste taco seasoning
• chili powder
• cayenne pepper
• lime juice
• garlic powder, and or garlic salt

1. Prepare the salad, in any order you like.
2. Drizzle a frying pan with olive oil.
3. Cook the shrimp over medium heat, seasoning it with mostly taco seasoning, and a few dashes of Chili Powder and garlic salt. Allow the cook to shrimp evenly, periodically drizzling with lime juice, and a small dash of cayenne pepper. (That cayenne pepper can be powerful!).
4. While the shrimp are cooking, prepare the dressing. Whisk the sour cream, light mayo and taco seasoning in a small bowl. Sprinkle with the seasonings and lime juice to taste. If you prefer a creamier dressing, use less lime juice.
5. Top the previously prepared salad with the shrimp and then with your desired amount of dressing.

salad, baby romaine lettuce, fresh spinach, red cabbage, roma tomato, mushroom, cucumber, black olives, avocado, shrimp, shrimp, olive oil, chili powder, cayenne pepper, taco, lime juice, garlic, dressing, light sour cream, light mayonnaise, taco, chili powder, cayenne pepper, lime juice, garlic

Taken from www.food.com/recipe/southwestern-shrimp-salad-376816 (may not work)