Avacado and Shrimp Salad

2 cup Tomatoes - sm cherry tomatoes
1 serving english cucumber - 1 whole (by TINAT51796)
1 cup Red Onion Raw (1/4 cup, 40g or 1.4oz)
1 serving avacado 1 medium
1 cup kernels Yellow Sweet Corn, Frozen
7 cup, shredded Romaine Lettuce (salad)
3 tbsp Coconut Oil
24 oz Shrimp, raw
2 tsp Cajun Spice (by PPICASSO)
6 clove Garlic
6 tbsp Extra Virgin Olive Oil
2 serving Lemon, fresh squeezed, juice of one whole lemon

Makes about 4 servings
Ingredients:
1 lb cherry tomatoes, chopped
1 English cucumber, chopped
1 medium red onion, thinly sliced
1 avocado, diced
1 cup corn kernels (from 2 fresh cobs or frozen, thawed)
6-8 cups romaine lettuce, chopped
3 Tbsps coconut oil
1.5lbs lb large raw shrimp, peeled and deveined
2 tsps cajun spice
3-4 cloves garlic, pressed
good pinch of sea salt
Salad Dressing:
6 Tbsps olive oil
Juice of 2 fresh lemons
2 cloves garlic, minced
1 bunch cilantro or parsley leaves, chopped
sea salt and pepper to taste
Instructions:
Place shrimp in a medium bowl, sprinkle with cajun
spice, add garlic and a pinch of salt. Stir to
combine.
Heat a large skillet or non-stick pan over medium-
high heat. Add coconut oil and shrimp. Sauté for
about 2 minutes then flip shrimp over and sauté
another minute or just until fully cooked
through. Remove to a plate and set aside to cool.
Place the chopped romaine lettuce on a platter orbowl. Add remaining ingredients in rows over the
top of your lettuce: chopped tomatoes, sliced red
onion, sliced cucumber, cajun shrimp, avocado and
corn.
To make the dressing, in a small bowl, whisk
together oil, garlic, lemon juice,
cilantro/parsley, salt and pepper.
Drizzle dressing over the shrimp avocado salad
then toss to combine and serve.

Serving Size: 4