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Shrimp and Avocados with Chiles and Lime

This is a recipe I got in an email over a year ago and didn't try until recently.  All my favorite foods were in the title, so I figured it had to taste good, and I was right!  It's delicious.  Don't let the long list of ingredients put you off -- it's really pretty simple to put together, looks great, and tastes even better.

Shrimp and Avocados with Chiles and Lime

1 lb medium shrimp, thawed if frozen, peeled and deveined
1/2 tsp grated lime peel
3 Tbsp fresh lime juice, divided
1/2 tsp salt, divided
1/4 tsp freshly ground black pepper
1/8 tsp ground red pepper
1 lb ripe tomatoes, cut into 1/2" chunks
1/2 Cup coarsely chopped sweet white onion
1/4 Cup + 2 Tbsp coarsely chopped fresh cilantro
2 Tbsp chopped pimiento-stuffed green olives (black work too)
1-2 Tbsp finely chopped fresh jalapeno chile pepper, with the seeds (or no seeds if you don't like the hot.  Wear plastic gloves when handling, or if you don't have any, wash your hands thoroughly with soap and water after you're done chopping.)
2 Tbsp extra-virgin olive oil
1 ripe avocado, pitted, peeled, and cut into chunks
4 Cups mixed greens

Place the shrimp in a medium bowl and add the lime peel, 1 Tbsp of the lime juice, 1/2 tsp of the ground cumin, 1/4 tsp of the salt, the pepper, and the red pepper.  Mix well, cover, and set aside while preparing the salad.

In another medium bowl, combine the tomatoes, onion, 1/4 Cup of the cilantro, the olives, jalapeno, oil, the remaining 2 Tbsp lime juice, 1/2 tsp of the cumin and 1/4 tsp salt.  Mix well.  Let stand for 10 to 15 minutes to blend the flavors.  Add the avocado and mix gently.

Spray a medium nonstick skillet with cooking spray.  Warm over medium high heat.  Add the shrimp and cook, turning often until just opaque in the thickest part.  Remove from heat.

To serve, place 1 cup greens on 4 plates, mound 1/4 of the tomato/avocado mixture in the center of each, and top with 1/4 of the the shrimp on each plate, drizzling the pan juices over each salad.  Sprinkle with the remaining 2 Tbsp cilantro.  Serve immediately.

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