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.
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