Simple Shrimp Salad

Several months ago a lovely little Mexican restaurant opened in our home town. I know we are right up town we now have more than one place to eat (kind of)! Anyway they are really really nice and the food is delicious! The hubs, Charlot and I thoroughly enjoy going there.

On their menu is this lovely simple salad that the hubs adores, orders it pretty much every time we are there. Last weekend when we were leaving the restaurant he even said you could make that at home and I would be really happy.

Well I am not one to back away from a request! So last night I threw caution to the wind and attempted to recreate their delish salad! It turned out awesome! Probably not exactly like theirs but pretty darn close. Plus it makes for a pretty simple, healthy, quick, and filling supper. Perfect for summer!

Give it a go, I promise you won’t be disappointed.

Simple Shrimp Salad (makes four meal sized salads)

1 lb. of raw shrimp (peeled and deveined)

½ tsp Salt

½ tsp Black Pepper

½ tsp Paprika

½ tsp Cumin

Pinch Ground Red Pepper

2 cups Minute Brown Rice

2 cups Chicken Stock

½ of a small can of Tomato Sauce (you can use the Rotel Brand for an extra kick)

2 avocados

1 tomato (halved then sliced)

1 bag of shredded iced burg lettuce

1 Lemon

Start out by preparing your rice, according to package directions using stock instead of water. When it is done stir in your tomato sauce and leave covered on the stove top to stay warm. Toss your shrimp to coat with the salt, pepper, paprika, cumin, and red pepper. In a large non-stick skillet add a bit of EVOO and a bit of butter get these really hot, then thrown in your shrimp and sauté.

Now it is time to assemble! Place a small amount of rice on the bottom of the plate; put a good handful of two of lettuce around the edge of the plate. Next layer slices of tomato and avocados top the rice with shrimp. Sprinkle kosher salt over the tomatoes and avocados. Squeeze lemon juice over the top of it all.