Avocado & Tomato Salad Topped With Grilled Shrimp

• 2 pounds extra large shrimp peeled and deveined
• 2 avocado diced
• 2 plum tomatoes diced
• 2 limes
• fresh cilantro rough chopped to taste
• corn tortillas
• garlic powder
• salt
• pepper

1. Place the corn tortillas on a baking sheet (or straight onto the rack like I did haha) and bake for about 8-10 mins in a 375 degree oven or until golden and crisp.
2. For the salad, mix together the avocado, tomato, juice of a lime, cilantro, a few sprinkles of garlic powder, salt and pepper.
3. Rinse the shrimp, pat dry and season with salt and pepper. Grill 2-3 mins per side on a hot grill. Layer it up... corn tortilla, salad and those gorgeous shrimp. Finish it off with a squeeze of fresh lime juice!
4. Now for the salad. We had this for lunch the following day. You can heat the shrimp up a bit in a hot pan or serve cold in this salad. The base is baby arugula, topped with half a sliced avocado, the grilled shrimp, plum tomato and a slice of turkey bacon (my fav, Applegate brand turkey bacon! No nitrates or nitrites added). Dressed super simply with lime juice and a drizzle of olive oil.

shrimp, avocado, tomatoes, limes, fresh cilantro, corn tortillas, garlic, salt, pepper

Taken from www.yummly.com/recipe/Avocado-_-Tomato-Salad-Topped-with-Grilled-Shrimp-1646468 (may not work)