There is nothing quite like the shrimp that comes out of the Gulf of Mexico. I have a palate for rich, decadent, not-yet-day-old shrimp. I grew up spending summers in Alabama, Orange Beach to be exact. My whole family (all 18 of us) would gather at my grandparents' condo for vacations. A pivatol component of these vacations was our meals. It was guaranteed that at least once (and most likely many times more) we would have a meal of fresh shrimp and homemade cocktail sauce. If you haven't ever had the pleasure of tasting shrimp like this, you are truly missing out one one of life's golden experiences. These memories have left me with a far-too-sophisticated taste for seafood. It is (nearly) impossible to get shrimp of that quality up here in Connecticut and so I rarely cook it. The other night I couldn't shake the desire to have shrimp, regardless of the quality. I snagged up a pound of shrimp from Fairway Market for a halfway decent price and decided if I was going to have it, I shouldn't coat it heavily with anything. The fresher, more bare bone, the better. This shrimp salad was the perfect solution. Fresh sliced avocado and homemade cilantro lime dressing were the perfect addition to the meal. While my hankering for shrimp was satisfied, I can say without a second thought, there is nothing in this world quite like fresh caught Gulf shrimp.
Shrimp Salad with Cilantro Lime Dressing
- 1 tbsp chili powder
- 2 tsp cumin
- 1 garlic clove, minced
- 2 tbsp olive oil
- 1/2-1 lb of shrimp
- Lettuce of your choosing
- 1 avocado
- 1 tomato
- 1/4 yellow onion
- Chop lettuce, tomato, onion and avocado. Mix salad ingredients (and any other vegetables desired) into a bowl. Set aside.
- If shrimp is not cooked, bring a pot of water to boil. Add shrimp and cook until shrimp is pink (3-5 minutes). Drain and cool. Peel shrimp if necessary.
- Place olive oil in a medium pan and heat.
- Add garlic and saute for 2-3 minutes, stirring constantly to prevent burning.
- Add shrimp, cumin, and chili powder. Saute for 5 minutes.
- Place shrimp on the side or on top of the salad.
- Dress with Cilantro Lime dressing.