[Ingredients]
1/3 cup coriander leaves, chopped
1/4 cup fresh lime juice
1/4 cup extra virgin olive oil
1 tablespoon honey
1/2 teaspoon chili powder
salt and pepper
1 / 2lb jumbo shrimp, peeled and deveined
10oz chopped romaine lettuce
1/2 cup shredded cabbage
1/2 cup grape or cherry tomato, halved
1 avocado, chopped
Coarse sea salt (optional)
Crushed blue corn tortilla chips
[Recipe]
Combine the first six ingredients in a food processor or blender then process until smooth.
Place the shrimp in a plastic bag and then add 3 tablespoons of dressing and marinate in the refrigerator for 10 minutes.
Reserve the rest of the dressing for the salad dressing.
After the shrimp have marinated, sprinkle the bottom of a pan with extra virgin olive oil or nonstick spray and then saute in two batches to avoid overcrowding the pan, for 1-2 minutes on the side, or until just cooked .
Cool slightly.
Discard the remaining marinade.
Divide the lettuce and red cabbage between the dishes and then cover with avocados, tomatoes, sauteed shrimp and crushed tortilla chips. Sprinkle with sea salt, if desired, then water the dressing on top and serve.
