ingredients:1/2 head of green leaf lettuce (chopped and rinsed)
2-3 roma tomatoes (sliced)
1 can of quartered-artichoke hearts (drained)
2 ripe avocadoes (sliced)
1/2 medium purple onion (finely diced)
2 lbs. of medium shrimp (deheaded, peeled and rinsed)
2-3 cloves of garlic
olive oil
salt/black pepper
vinaigrette:
1 lime (juiced)
3 TB honey
1/2 cup of evoo
2 TB of rice wine vinegar
directions:
Mix first five ingedients and set aside.
Saute garlic in olive oil. Add shrimp. Saute until pink. Add salt/pepper, to taste.
Mix in shrimp and toss salad.
Mix vinaigrette and pour over salad. Toss well.
cwp@2013
