Shrimp & Avocado Salads

• 1 pound uncooked large shrimp, peeled and deveined
• 1 small garlic clove, minced
• 1/2 teaspoon chili powder
• 1/4 teaspoon salt
• 1/4 teaspoon ground cumin
• 2 teaspoons olive oil
• 5 cups hearts of romaine salad mix
• 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
• 7 tablespoons olive oil
• 1/4 cup minced fresh cilantro
• 1/4 cup lime juice
• 1-1/2 teaspoons sugar
• 1 small garlic clove, minced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

1. In a large skillet, cook the shrimp, garlic, chili powder, salt and cumin in oil over medium heat for 3-4 minutes or until shrimp turn pink; set aside.
2. In a large bowl, combine the romaine, corn, peas and red pepper; divide among 4 serving plates. Top each with shrimp and avocado. In a small bowl, whisk the vinaigrette ingredients; drizzle over salads.

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

Taken from www.tasteofhome.com/recipes/shrimp-avocado-salads/ (may not work)