This colorful light and healthy and packed with nutrition including lean protein, heart healthy fats and vitamins A & C. Perfect for a Paleo dinner on the patio!
Course:
Main Dish, Salad
Servings: 2people
Ingredients
2/3 pound arge shrimp, peeled and deveined
1tbspancho chile powder
1tspsalt
2tbspolive oli
1Sharon persimmons cut crosswise in ¼” slices
1avocado, peeled and cut in slices
2tbspcrumbled Feta cheese
1tbspchopped fresh cilantro
for dressing
2tbspfresh lime juice
1 clove garlic, minced
1/4tspsalt
1/4tspground cumin
2tbspextra-virgin olive oil
Instructions
Pat peeled and deveined shrimp dry with paper towels. Sprinkle with chile powder and salt, slightly rub in.
Heat olive oil in medium skillet over medium-high heat. Add shrimp and cook for 5 to 6 minutes, stirring. Shrimp will be done when they have turned pink and are no longer translucent. Take care not to overcook. Transfer shrimp to plat to cool for 5 minutes.
Meanwhile, slice persimmons and avocado and arrange on plate. Sprinkle with feta and cilantro and top with cooled shrimp.
To make lime vinaigrette, add all ingredients for dressing into small jar and shake until emulsified.