Shrimp Salad With Cilantro Dressing

• 3 tablespoons olive oil
• 2 tablespoons lime juice
• 1 to 2 teaspoons dried cilantro flakes
• 1 small garlic clove, minced
• 3/4 teaspoon sugar
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 teaspoon olive oil
• 1/2 pound uncooked large shrimp, peeled and deveined
• 1/4 teaspoon chili powder
• 1/8 teaspoon salt
• 1/8 teaspoon ground cumin
• 1 small garlic clove, minced
• 5 cups chopped hearts of romaine
• 1 cup fresh or frozen corn, thawed
• 1 cup frozen peas, thawed
• 1/2 cup chopped sweet red pepper
• 1 medium ripe avocado, peeled and thinly sliced

1. In a bowl, whisk the first seven ingredients until blended. In a skillet, heat oil over medium-high heat. Add shrimp, chili powder, salt and cumin; cook and stir 2-3 minutes or until shrimp turn pink. Add garlic; cook 1 minute longer. Remove from heat.
2. In a bowl, combine romaine, corn, peas and red pepper; drizzle with dressing and toss to coat. Top with avocado and shrimp.

olive oil, lime juice, cilantro flakes, garlic, sugar, salt, pepper, olive oil, shrimp, chili powder, salt, ground cumin, garlic, hearts of romaine, frozen peas, sweet red pepper, avocado

Taken from www.tasteofhome.com/recipes/shrimp-salad-with-cilantro-dressing/ (may not work)