What You Need:
1 C Romaine lettuce, rinsed and dried
1 bunch of fresh watercress, rinsed, dried and stemmed
1 ripe avocado, peeled and sliced
1 navel orange, peeled and sliced
1 mango, peeled and sliced
1 t lime juice
1 t cilantro
1/2 t salt
1/4 t pepper
1/3 C extra virgin olive oil, divided
1/2 lb. extra large shrimp, peeled and deveined
How to Make It:
Place the lettuce into a mixing bowl.
Add the watercress and toss to combine well.
Place the avocado, orange and mango slices into the bowl.
Place the lime juice into a jar with a tight fitting lid.
Add the cilantro, salt and pepper to the lime juice.
Pour 1/4 C of the olive oil into the jar.
Tighten the lid and shake until the ingredients are well combined.
Pour the remaining oil into a skillet placed over medium high heat.
Add the shrimp and cook, stirring often for 3 minutes or until the shrimp are a bright red in color.
Turn off the heat under the skillet.
Pour the dressing into the skillet and stir to cover the shrimp well.
Let the mixture set in the skillet for 5 minutes or until warmed through.
Spoon the shrimp over the salad and fruit mixture.
Pour the remaining dressing from the skillet over the salad.
Makes 2 servings
Preparation time: approximately 15 minutes
Cooking time: approximately 8 minutes
Total time: approximately 23 minutes
When heating the salad dressing in the skillet do not let it boil. Boiling the dressing will cause it to become too hot. When poured over the salad it will cook the fruit and lettuce causing them to wilt. It will also cause the dressing to separate. Canned watercress, drained may be used instead of fresh if you prefer.
