Chipotle Lime Shrimp Salad with Cilantro Vinaigrette

• servings: 6 servings
• total time: 23 minutes

Ingredients

1/3 cup avocado oil (or olive oil)

Juice of 3 small limes or 2 larger ones (about 1/4 cup)

1 tablespoon raw honey (or pure maple syrup, or date syrup (date syrup for Whole30))

1 tablespoon minced fresh jalapeño

2 cloves garlic (minced)

1/3 cup cilantro leaves

1/4 teaspoon sea salt (or to taste)

1 lb medium or large shrimp (peeled and deveined)

1 1/2 tablespoons olive oil (or avocado oil)

1 teaspoon chipotle chili powder

1 teaspoon garlic powder

1/2 teaspoon cumin

1/2 teaspoon sea salt

6 cups romaine lettuce (or your favorite greens)

3 small radishes (thinly sliced)

1 shallot (thinly sliced)

1 nectarine nectarine (or peach, thinly sliced)

1 avocado (peeled and thinly sliced)

Directions

Dressing:

Place all ingredients in a small blender and pulse several times until dressing is the desired consistency. Set aside or refrigerate for up to one day before using.

Salad:

Place the shrimp in a large bowl and toss with the oil, spices and salt to coat. You can use skewers to grill the shrimp OR sauté in a large skillet.

Preheat the grill or skillet to medium high heat and once hot, add the shrimp in a single layer in the skillet, or on skewers for the grill. Cook until pink and opaque, about 2 minutes per side. Remove from heat and set aside while you arrange the salad.

In a large serving bowl, arrange the lettuce, radishes, nectarine and avocado plus the cooked shrimp. Drizzle on the prepared dressing and serve right away. Enjoy!