GRILLED SHRIMP, AVOCADO, & CLEMENTINE SALAD

GRILLED SHRIMP, AVOCADO, & CLEMENTINE SALAD image

Yield 2-4 people

Number Of Ingredients 15

1 1/2 lbs of uncooked tiger shrimp, peeled and deveined.
3 clementines.
1 large avocado.
2 cups of baby lettuce.
2 cups of arugula.
1 red pepper.
1 orange pepper.
1 zucchini.
4 limes.
1/4 cup of olive oil.
Salt and pepper.
Pinch of Cayenne pepper.
1/2 tbs of Cumin.
2 cloves of garlic, finely grated.
1/4 cup of fresh cilantro.

Steps:

An hour before grilling, marinate shrimp in the juice of one lime, salt, pepper, 2 tbs of cilantro, 2 cloves of finely grated garlic, pinch of cumin, and 2 tbs olive oil. Cover and refrigerate. Fill a large salad bowl with baby lettuce, arugula, and remaining cilantro. Or any leafy greens you prefer. Peel and dice avocado, add to salad bowl. Peel and divide clementine wedges, add to salad bowl. Chop peppers into large chunks. Divide zucchini lengthwise several times. Toss with juice of one lime, salt and pepper. Grill until soft and the skin chars. Cut into bite size pieces and add to salad bowl. Grill shrimp until flesh turns pink and begins to brown around the edges. Baste shrimp with the juice of 1 lime as they cook. Add shrimp to the salad bowl. Toss with remaining olive oil, lime juice, salt, pepper, and cayenne pepper to taste. Enjoy!