BushyEyes: [Recipe here originally](https://www.triedandtruerecipe.com/2018/08/07/summer-salad-recipe-spicy-shrimp-salad-with-avocado-cream/)
We went to see my husband’s parents over the weekend and we definitely indulged in loads of pasta and garbage plates and plenty of other decadent things. We decided to start the week off right with a nice summer salad recipe. This spicy shrimp salad with avocado cream totally fits the bill. After all, who doesn’t love a simple salad recipe thats’s a cinch to prepare and is packed with plenty of spicy and summery flavors?
#Grade
Serves: 2, with extra avocado cream leftover
Cost: $$
Skill Level: Easy
Time to Make: 40-45 minutes
#Ingredients for Summer Salad Recipe: Spicy Shrimp Salad with Avocado Cream
1 avocado, divided
⅓ cup loosely packed cilantro leaves
1 scallion (optional)
Juice of 2 limes, divided
2 tablespoons sour cream
Up to ½ cup heavy cream
1 tablespoon vegetable oil
3 tablespoons extra virgin olive oil, divided
1 pound shrimp
1 tablespoon of your favorite Mexican spice blend (or use a few shakes each of: cumin, paprika, chili powder, garlic powder, and onion powder)
½ teaspoon cayenne powder, more or less to taste
4 red radishes
1 small English cucumber
½ pint cherry tomatoes
5 ounces baby greens
#Method
Prepare Ingredients: First, prepare the salad ingredients. Trim and thinly slice the radishes, then, thinly slice the cucumber and finally, halve the cherry tomatoes. Set aside. Rinse the cilantro leaves. Pat the shrimp dry and transfer to a small bowl.
Prepare the Shrimp: Drizzle the shrimp with 1 tablespoon of extra virgin olive oil. Sprinkle the 1 tablespoon Mexican spice blend (or a few shakes each of the spices listed above) over the shrimp. Season with additional salt and pepper if desired. Refrigerate until ready to cook.
Prepare the Avocado Cream: Peel and cut the avocado in half and discard the pit. Set aside one half for the avocado cream and sprinkle a tiny bit of lime juice (around ½ teaspoon) over the other half and refrigerate. Pulse the cilantro leaves and scallion in a food processor until minced. Add the avocado and pulse until smooth. Add the remaining juice of the first lime along with the sour cream and pulse until incorporated. Transfer to a bowl and whisk in the heavy cream and 1 tablespoon extra virgin olive oil in additions until desired consistency is reached. Taste and season with salt, pepper, and a touch of cayenne powder if desired. Set aside.
Now, it’s time to get ready to prepare the salad!
Dress the Greens and Prep the Avocado: In a bowl, combine the sliced radishes, sliced avocado, halved cherry tomatoes, and the greens. Drizzle with the remaining 1 tablespoon extra virgin olive oil and juice of remaining lime and toss to coat. Sprinkle a bit of salt and pepper over the greens. Thinly slice the remaining avocado half.
Cook the Shrimp: Heat the vegetable oil in a skillet over high until very hot and almost smoking. Add the shrimp (in batches) and cook for 1-2 minutes per side until cooked through and opaque. Remove from skillet and set aside.
To Serve: Divide the greens between plates and arrange a few slices of avocado on top of each plate. Serve with a dollop of avocado cream.
gizu1: Looks tasty
lovedove87: So yummy!!! I want to try it👌
Maxxxi_9: Nice been looking for some new shrimp recipes. Thinks looks great