Avocado & Shrimp Spinach Salad
1 Chile (red)
1 clove Garlic (chopped)
1 Lime
1 tablespoon Soy Sauce
1 tablespoon Olive Oil
1/2 pound Shrimp (cooked)
1/4 pound Spinach (fresh)
2 Avocados
Wash and zest the lime; set the zest aside, then juice the lime. Set aside.
Slice the chile in half, discard the seeds and stem, then chop the chile up.
Put the chile in a bowl along with the garlic, lime juice and zest, oil and soy sauce. Mix, then add the shrimp and let them marinate. If you're not in a hurry, set it in the fridge for an hour or two.
Remove the shrimp, set aside. Wash and peel the avocados, remove and discard the pits, then slice. Toss the avocado pieces in the dressing, then set aside. Wash and dry the spinach leaves, then toss them in the sauce. Put the spinach leaves in a serving bowl or on a serving platter, then distribute the shrimp and sliced pieces of the avocado on top of the salad.
Serves 4
Happy "National Shrimp Day".