To everyone that wishes that they were at a beachside cantina in Acapulco, Heidi Hall and Taste of Home have come up with a recipe for Shrimp Salad with Cilantro Dressing that comes pretty darn close.  I LOVE shrimp and recently avocado, and this recipe is so simple and easy to make. Whisk the ingredients for the dressing, then put it aside. Cook the shrimp till they turn pink, combine, toss and that’s it! Then top with the shrimp and avocado!! This salad is so simple and very easy to make!

Here is what you’ll need to make Shrimp Salad with Cilantro Dressing:

3 tablespoons olive oil
2 tablespoons lime juice
1 to 2 teaspoons dried cilantro flakes
1 small garlic clove, minced
3/4 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon pepper

1 teaspoon olive oil
1/2 pound uncooked large shrimp, peeled and deveined
1/4 teaspoon chili powder
1/8 teaspoon salt
1/8 teaspoon ground cumin
1 small garlic clove, minced
5 cups chopped hearts of romaine
1 cup fresh or frozen corn, thawed
1 cup frozen peas, thawed
1/2 cup chopped sweet red pepper
1 medium ripe avocado, peeled and thinly sliced

Quite a lot of ingredients, eh? That might make this seem like a lot of work, but trust me, the taste of the end result is MORE than worth it! For the full instructions, head over to Taste of Home now. Enjoy!