Servings: 6 as a side salad Ingredients for Cajun Shrimp: 1 lb medium shrimp, 31-40 Count, peeled and deveined 1 tsp cajun spice 2 cloves garlic, pressed or grated Pinch salt 2 Tbsp unsalted butter Ingredients for Salad: 1 medium romaine lettuce, 5-6 cups chopped 1/2 lb 3 medium Roma tomatoes, sliced 1/2 medium red onion, thinly sliced 1/2 English cucumber, or 3 small, sliced 2 avocados, peeled, pitted and sliced 1 cup corn kernels, from 2 freshly cooked cobs Ingredients for Cilantro-Lemon Dressing: Juice of 1 large lemon, 3 Tbsp 1/2 small bunch of cilantro, 1/2 cup finely chopped or parsley 3 Tbsp extra virgin olive oil 1 tsp sea salt or 3/4 tsp table salt 1/8 tsp black pepper
Pat dry shrimp with paper towels and place in a medium bowl. Add 1 tsp cajun spice, 2 pressed garlic cloves, a pinch of salt and stir to combine.
Place a large non-stick pan over medium-high heat. Add 2 Tbsp butter and once its melted and hot, add shrimp in a single layer. Sauté 2 minutes per side or just until cooked through. Transfer to a plate and set aside.
Chop, rinse and spin dry 1 medium head of romaine lettuce. You should end up with about 6 cups lettuce. Transfer that to a large mixing bowl. Now add 3 sliced tomatoes, thinly sliced red onion, sliced cucumbers, 2 sliced avocados and 1 cup cooked corn.
To make the dressing, start with 3 Tbsp of fresh lemon juice, now finely chop about 1/2 cup of cilantro and stir that in.
Add 3 Tbsp of olive oil and extra virgin has the best flavor. Season with 1 tsp salt and a generous pinch of black pepper and stir that together.