Shrimp Campenchana Salad
1 leanest – 3 greens – 2 healthy fats – 3 condiments (per serving)
4 servings Ingredients: • 1 avocado, diced (9 oz. without pit) • ¼ tsp ground black pepper • 1 tsp dried oregano, preferably Mexican oregano • ½ cup chopped fresh cilantro • 1 clove garlic • 8 pitted green olives, halved • 1 jalapeno pepper • 4 tbsp lime juice • ½ tbsp olive oil • 8 oz. (about 2½ cups) romaine lettuce, washed and torn or chopped • ¼ tsp salt • 2 scallions, white part only • 2 lbs. peeled and deveined shrimp • 1 lb. fresh whole tomatoes
1. Preheat oven to broil.
2. Bring a medium pot of water to a boil and cook shrimp about 2-3 minutes until pink. Remove shrimp and shock in an ice bath until cooled. Drain, pat dry, and set aside.
3. Toss tomatoes, jalapeno, garlic, and scallions in olive oil. Transfer to a sheet pan and broil about 5-10 minutes until outside skin is charred. Remove pan and allow to cool long enough to handle.
4. Remove core from tomatoes, stem from jalapeno, skin from garlic, and root of scallions. Place in a food processor and pulse until chopped or desired consistency.
5. Transfer tomato mixture to a mixing bowl. Add olives, lime juice, cilantro, avocado, shrimp, and toss well. Season with salt and pepper to taste. Pour over lettuce and serve.