A refreshing salad for the hot summer days! This is spicy Mexican shrimp salad loaded with minced onions, herby cilantro, ripe tomatoes, and of course, a deliciously seasoned shrimp!
INGREDIENTS:
Shrimp:
1 pound shrimp, peeled and deveined
2 tablespoons salted butter, melted
1 teaspoon lemon zest
½ teaspoon EACH: garlic powder AND sugar
1 tablespoon Mexican hot sauce (sriracha or Louisiana works too will work too but use less for less heat!)
⅛ – ¼ teaspoon red pepper flakes
dressing + salad:
3 tablespoons Each: lemon juice and olive oil
¼ teaspoon ground cumin + pinch of cayenne pepper (⅛ – ¼ deepening on what you can handle)
salt and pepper
2 large Hass avocados, diced
1 (8-ounce) container cherry or grape tomatoes, cut in half
1/2 red onion, minced
¼ cup chopped cilantro
1 jalapeño, seeds and ribs removed and finely minced
INSTRUCTIONS:
