LITTLE ROCK, Ark. (KTHV) -- Deanna Fleming joined THV11 This Morning to show us a perfect recipe for summer: avocado shrimp salad.


-31 Count 1 lb medium shrimp, medium

-1/2 lb (3 medium) roma tomatoes, medium

-2 Avocados, pitted and sliced

-1/2 small bunch Cilantro

-1 cup Corn

-1/2 English cucumber

-2 cloves Garlic

-1 Lemon (3 tbsp), Juice of large

-1/2 Red onion, medium

-1 Romaine lettuce, medium

-1/8 tsp Black pepper

-1 tsp Cajun spice

-1 Pinch Salt

-1 tsp Sea salt

-3 tbsp Olive oil, extra virgin

-2 tbsp Butter, unsalted


1. Pat dry shrimp with paper towels and place in a medium bowl. Add 1 tsp cajun spice, 2 pressed garlic cloves, a pinch of salt and stir to combine.

2. Place a large non-stick pan over medium-high heat. Add 2 Tbsp butter and once its melted and hot, add shrimp in a single layer. Sauté 2 minutes per side or just until cooked through. Transfer to a plate and set aside.

3. Chop, rinse and spin dry 1 medium head of romaine lettuce. You should end up with about 6 cups lettuce. Transfer that to a large mixing bowl. Now add 3 sliced tomatoes, thinly sliced red onion, sliced cucumbers, 2 sliced avocados and 1 cup cooked corn.

4. To make the dressing, start with 3 Tbsp of fresh lemon juice, now finely chop about ½ cup of cilantro and stir that in. Add 3 Tbsp of olive oil and extra virgin has the best flavor. Season with 1 tsp salt and a generous pinch of black pepper and stir that together.