Mexican Shrimp & Spinach Salad

• 1 lb shrimp, rinsed, shelled and deveined
• 1 ripe avocado
• 1 large tomatoes
• 12 cucumber
• 5 ounces fresh spinach, rinsed and stemmed
• 13 cup scallion, thinly sliced
• 12 cup olive oil
• 2 limes, juice of
• 2 tablespoons fresh cilantro, chopped
• 1 garlic clove
• 12 jalapeno, seeds removed
• 1 teaspoon fresh thyme, minced (optional)
• salt and pepper

1. In boiling water, cook shrimp until just pink, about 3 minutes.
2. Drain and set aside.
3. Slice the avocado lengthwise around the center and remove the pit.
4. Without cutting through the peel, slice through the flesh of each avocado half, first crosswise int 1/4" slices then lengthwise in half.
5. Scoop the avocado slices away from the peel with a large spoon.
6. Cut the tomato through the stem end into quarters and then cut each quarter into 1/4" slices.
7. Peel the 1/2 cucumber, slice it in half lengthwise, remove the seeds with a spoon.
8. Cut each section lengthwise into quarters and then crosswise into 1/4" slices.
9. Arrange the spinach on a serving platter.
10. Arrange the avocado, tomato and cucumber slices on top of the bed of spinach.
11. Top the salad with the shrimp and scallions.
12. Combine the oil, lime juice, cilantro, garlic, jalapeno, and thyme in a blender for 30 seconds.
13. Add salt and pepper to taste and transfer to a cruet or small bowl.
14. Serve the dressing on the side of salad.

shrimp, avocado, tomatoes, cucumber, fresh spinach, scallion, olive oil, fresh cilantro, garlic, fresh thyme, salt

Taken from www.food.com/recipe/mexican-shrimp-spinach-salad-19972 (may not work)