Ingredients

The following ingredients have 5 Servings
  • 1/3 cup olive oil
  • 1/3 cup apple cider vinegar
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/8 teaspoon ground cumin
  • 1/8 teaspoon garlic powder
  • 2 teaspoons honey
  • 1 tablespoon olive oil
  • 1-1/2 pounds medium shrimp, peeled, deveined and chopped into about 1/2-inch pieces (about 3 cups chopped cooked shrimp if you’re buying shrimp pre-cooked)
  • Salt and pepper
  • 1/2 cup thinly sliced red onion
  • 1 (9-ounce) package cherry tomatoes, quartered
  • 3 small avocados, halved, seeded, peeled and chopped
  • 2 tablespoons chopped fresh cilantro

Instruction

  • In a small bowl, whisk together the vinaigrette ingredients and set aside.
  • Season shrimp with salt and pepper.  Heat 1 tablespoon of olive oil over medium high heat.  Add chopped shrimp and cook, stirring frequently, for about 3 minutes or until shrimp have just turned pink.  Drain off any excess juices and transfer shrimp to a plate and allow to cool.
  • While shrimp are cooling, slice the vegetables.  Place vegetables in a large bowl,  add shrimp and stir to combine.  Drizzle with vinaigrette and stir again to combine.  Sprinkle with chopped fresh cilantro.