Shrimp and Avocados With Chiles and Lime

1 pound medium shrimp, thawed if frozen, peeled and deveined
1/2 teaspoon grated lime peel
3 tablespoons fresh lime juice, divided
1 teaspoon ground cumin, divided
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground red pepper
1 pound ripe tomatoes, cut into 1/2" chunks
1/2 cup coarsely chopped sweet white onion
1/4 cup + 2 tablespoons coarsely chopped fresh cilantro
2 tablespoons chopped pimiento-stuffed green olives
1-2 tablespoons finely chopped fresh jalapeno chile pepper, with the seeds
(wear plastic gloves when handling)
2 tablespoons 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 tablespoon lime juice,
1/2 teaspoon ground cumin, 1/4 teaspoon salt, black pepper, and red pepper. Mix
well, cover, and set aside while preparing the salad.
In another medium bowl, combine the tomatoes, onion, 1/4 cup cilantro, olives,
jalapeno, oil, and the remaining 2 tablespoons lime juice, 1/2 teaspoon cumin
and 1/4 teaspoon salt. Mix well. Let stand for 10 to 15 minutes to blend the
flavors. Add the avocado and mix gently. Place the greens in a large shallow
bowl and mound the avocado mixture in the center.
Spray a medium nonstick skillet with cooking spray. Warm over medium-high heat.
Add the shrimp and cook, turning often, for about 4 minutes, or until just
opaque in the thickest part. Add the shrimp and any pan juices to the salad and
sprinkle with the remaining 2 tablespoons cilantro. Serve immediately.

Per serving: 296 calories, 15 g carbohydrates, 27 g protein, 16 g total fat,
170 mg cholesterol, 7 g dietary fiber, 570 mg sodium

Jenn B aka Mom2Sam and Tiny
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