Summer Salad #1

In my attempts to eat a little healthier and with summer finally hitting Northern California, I've been making a lot of salads. This one was a definite winner - easy, delicious and quite beautiful (plus, there's alliteration!).

Southwest Shrimp Salad with Cilantro-Lime Dressing
This salad barely needs a recipe, but here goes...

For the shrimp: Fresh or frozen would both work fine. Peel thawed shrimp and pat dry with towel. Season (I used Adobo, but simple S&P would work) and saute them with some chopped garlic for 2-3 minutes on each side. Set shrimp aside while you prepare salad ingredients.

For the salad: Basically you put together a green salad (I used romaine and butter lettuce from the garden) and top it with whatever veggies and "southwest" ingredients you have on hand. I used red peppers, avocado, red onions, carrots, cucumbers, black beans (canned), corn (frozen this time), cilantro, etc. Things I might add next time: jicama, cherry tomatoes, roasted corn, scallions...

For the dressing: In a small blender or food processor (this is where my Magic Bullet comes in handy!), combine juice of one lime, handful cilantro leaves, 1/2 tsp. salt, 1/4 tsp. cumin. Add 2-4 Tbs. vegetable oil to taste.