Spicy Sriracha Shrimp and Avocado Salad
An amazing summer salad with a blend of hot Sriracha Shrimp and fresh California Avocados.
Ingredients
- 2 Tablespoons butter
- 1 pound uncooked medium shrimp peeled and tails removed
- 1 small garlic clove diced
- 2 Tablespoons Sriracha sauce or other hot sauce can be used
- 1 cup fresh or frozen corn
- 3 Tablespoons fresh basil chopped
- 1/4 teaspoon Kosher salt
- 1/4 teaspoon cracked black pepper
- 1 small yellow bell pepper chopped
- 1 fresh California Avocado peeled, pit removed and cut into bite sized pieces
- 1 cup grape tomato halves
- 1 head romaine lettuce washed and cut into bite sized pieces
- Drizzle olive oil
- Drizzle Balsamic Vinegar
Instructions
- In a large skillet, melt butter over medium heat. Once melted, add the shrimp, garlic, Sriracha, basil, corn, salt and pepper. Cook for 5 minutes, or until shrimp is pink and cooked through.
- In a large bowl, add chopped romaine lettuce, bell pepper, tomato and California Avocado.
- Top with shrimp and corn mixture.
- Drizzle with olive oil and balsamic vinegar and serve.