Shrimp And Avocado Salad With Miso Dressing

• 1 teaspoon minced garlic
• shrimp 1/2lb raw/tail removed
• 1/2 tablespoon butter /olive oil
• 1/2 teaspoon chili powder
• 1/4 teaspoon cayenne
• 1 1/2 cups avocados sliced, 2 small
• 1 cucumber
• 4 cups spinach chopped, or baby kale
• cilantro
• 1 piece ginger

1. Heat the butter/olive oil in a small skillet over medium/high hear. Add the garlic and shrimp; sprinkle with chili powder and cayenne directly in the pan. Saute for a few mins on each side until the shrimp are no longer clear and have a nice golden color on the outside.
2. Cut the avocados in half; cut lines through the avocado vertically and horizontally and scoop the flesh out with a spoon. Peel and dice the cucumber. Chop the spinach or baby kale into small bite sized pieces. Arrange in a bowl with the shrimp.
3. Puree all the dressing ingredients together in a food processor until smooth.
4. Pour dressing over salad and serve. Top with cilantro and peanuts.
5. Note: use less avocado to cut the fat down

garlic, shrimp, butter, chili powder, cayenne, avocados, cucumber, baby kale, cilantro, ginger

Taken from www.yummly.com/recipe/Shrimp-and-Avocado-Salad-with-Miso-Dressing-879621 (may not work)