Offishial Business Outdoors

INGREDIENTS

FOR THE SALAD

1 large or 2 medium heads fresh romaine, chopped

2 lb. boiled or steamed shrimp, peeled and deveined

2 avocados, cut into large pieces

2 c. sliced grape tomatoes

2 tbsp. diced red onion

FOR THE CILANTRO-LIME VINAIGRETTE

1/4 c. extra-virgin olive oil

1/4 c. lime juice

1 clove garlic, minced (or ½ teaspoon garlic powder)

1 tbsp. chopped fresh cilantro

1 tsp. Dijon mustard

kosher salt

Freshly ground black pepper

DIRECTIONS

In a large bowl, add chopped romaine. Top with shrimp, avocado, tomatoes, and red onion.

Whisk together olive oil, lime juice, garlic, cilantro, Dijon, salt, and pepper. Pour dressing over salad and toss.




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