Avocado Corn Salad with Cajun Shrimp

• Salad
• 1 head of romaine lettuce, chopped
• 1 English cucumber, sliced
• 1/2 red onion, thinly sliced
• 1 bell pepper, chopped
• 3–4 tomatoes, chopped
• 1 can corn, drained
• 2 avocados, peeled and chopped
• 1 jalapeño, sliced, optional
• Dressing
• Juice of 1 large lemon
• 1/4 cup olive oil
• 1 tsp salt
• 1/4 tsp freshly ground pepper
• Cajun Shrimp
• 1 tbsp oil
• 1 lb raw shrimp, peeled and deveined
• 1/2 tsp paprika
• 1/4 tsp salt
• 1/2 tsp garlic powder
• 1/4 tsp onion powder
• 1/8 tsp red pepper flakes
• 1/4 tsp dried oregano
• 1/4 tsp dried thyme
• 1/4 tsp black pepper

Instructions

1. Salad and Dressing

   1

   Place all of the salad ingredients into a large bowl. Whisk together all of the dressing ingredients and set aside until ready to serve.

2. Cajun Shrimp

   2

   Combine all of the Cajun seasoning ingredients. Dry the shrimp with paper towels and season the shrimp with the Cajun seasoning. Heat 1 tbsp (15ml) oil in a large frying pan. Add the shrimp to the hot pan and cook for about 3 minutes per side for very large shrimp (or 2 minutes per side for smaller shrimp) until just cooked through but not overcooked, and the internal temperature reaches 145°F (63°C).

3. Assembly

   3

   Toss the salad with the dressing, divide between bowls, and top with Cajun shrimp.