Spicy Sriracha Shrimp and Avocado Salad
An amazing summer salad with a blend of hot Sriracha Shrimp and fresh California Avocados.
uncooked medium shrimp
peeled and tails removed
small garlic clove
or other hot sauce can be used
fresh or frozen corn
cracked black pepper
small yellow bell pepper
fresh California Avocado
peeled, pit removed and cut into bite sized pieces
grape tomato halves
head romaine lettuce
washed and cut into bite sized pieces
Drizzle olive oil
Drizzle Balsamic Vinegar
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.