Spicy Shrimp Salad

Well, after having spaghetti for two nights in a row, and for lunch, I couldn’t wait to make this shrimp dish.

The original recipe came from the May 2004 edition of Cooking Light magazine.

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That’s the shrimp featured on the front of the magazine.  Instead of serving the shrimp as a main dish, I added it to a salad. 

I also added dried red pepper flakes and a bit of cayanne pepper to give it a little more kick.  Also, the original recipe called for salt and sugar to be sprinkled on the shrimp and then toss them with the spices. Instead I added these to the spices.  I also don’t use all of the dry rib mixture _(it makes quite a bit) and I keep it for making these yummy shrimp again.

Spicy Shrimp Salad

Lettuce
Chopped bell pepper
Chopped banana pepper
Chopped tomato
Chickpeas

1 1/2 #s Shrimp peeled and deveined
1 teaspoon sugar
1/4 teaspoon salt
1 tablespoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon oregano
1 1/2 tablespoons Avocado oil

Mix all dry ingredients together
Sprinkle rub over shrimp and toss to coat.  Let set for at least 1/2 hour.

Heat pan, add 1 teaspoon oil and 1/2 off the shrimp. Saute until opaque, about 4 minutes.  Remove cooked shrimp from pan. Repeat with remaining shrimp.

Toss shrimp with salad fixings and drizzle with remaining Avocado oil.

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