Fiesta Shrimp Salad

Yield: 4 servings

Ingredients

• 6  cups  water
• 1 1/2  pounds  unpeeled large, fresh shrimp
• 1  small red onion, cut in half and thinly sliced
• 1  small red bell pepper, cut in thin slices
• 2  ripe avocados, peeled, seeded and sliced
• 3/4  cup  vegetable oil
• 1/3  cup  fresh lime juice
• 2  tablespoons  orange juice
• 2  fresh jalapeño peppers, seeded and minced
• 1  garlic clove, minced
• 2  tablespoons  chopped fresh cilantro
• 1/2  teaspoon  ground cumin
• 1/4  teaspoon  salt
• 1/4  teaspoon  freshly ground pepper
• 4  cups  mixed salad greens
• Garnish: fresh cilantro sprigs

Preparation

Bring 6 cups water to a boil; add shrimp, and cook 3 to 5 minutes or just until shrimp turn pink. Drain and rinse with cold water. Chill 30 minutes.

Peel shrimp, leaving tails on, and devein, if desired.

Toss together shrimp and next 3 ingredients.

Combine oil through ground pepper in a jar; cover tightly, and shake vigorously. Pour 1/2 cup mixture over shrimp mixture, reserving remainder; toss gently. Cover and chill 30 minutes.

Serve shrimp mixture on greens; top with cilantro sprig, if desired. Serve with reserved dressing.