SERVES:
4
INGREDIENTS:
16 - 20 large defrosted, precooked, peeled cocktail shrimp (see hints)
1//4 cups extra virgin olive oil
juice of one small lime
1 small clove garlic, peeled and minced
1/4 - 1/2 tsp ground cumin
approx. 8 cups rouigh chopped Romaine lettuce
3 large radishes, halved and thinly sliced
1 large ripe avocado, peeled and cubed
1 1/2 cups halved cherry tomatoes
approx. 3/4 cup well drained, rinsed canned black beans
salt to taste
PROCEDURE:
Remove the tail shells from the 16 - 20 large, defrosted, precooked shrimp if they are still attached.
Add about 1/4 cup of olive oil to a mixing bowl, add the juice of one lime, add 1 small minced clove of garlic and between 1/4 and 1/2 tsp of ground cumin and whisk it up.
Then add the shrimp to the bowl with the vinaigrette to marinate.
Next, add about 8 loosely packed cups of chopped Romaine to a mixing bowl and add 3 large, halved and thinly sliced radishes, 1 large cubed avocado, 1 1/2 cups sliced cherry tomatoes, half of a 15-ounce well drained and rinsed can of black beans, add the shrimp and vinaigrette and salt to taste and gently toss to combine.
HINTS:
Add a pinch of red pepper flakes or deseeded, finely chopped jalapeno pepper to taste.
Substitute cooked chicken meat for the shrimp.