1 lb shrimp, fresh or frozen and thawed, deveined, tails off
4 cups red leaf lettuce, roughly chopped
1 scallion, chopped
2/3 cup fresh corn kernels
1/2 avocado, cubed
Juice 1/2 lime
Drizzle olive oil
Instructions
In a medium-sized bowl mix together the cumin, smoked paprika, granulated garlic, salt and pepper with olive oil. Add the shrimp and toss until evenly coated.
Heat a large skillet over medium-high heat. When the skillet is hot, spray with nonstick cooking oil spray. Add the shrimp and cook for 2-3 minutes on each side, until opaque. Do not overcook. Remove from the heat.
To assemble the salad, add the lettuce, scallion, corn and avocado to a large bowl. Top with shrimp. Squeeze lime juice on top and drizzle with olive oil. Sprinkle an additional pinch of salt on top before tossing together. Enjoy!