Fiesta Shrimp Salad

Easy as can be on a summer evening! Mr. Max and I got home from yoga one night and whipped up this salad in less than 15 minutes for a not too light, yet not too heavy, refreshing dish. Similar to the mexi-texi layer salad but better suited for two. We've made this several times in the past two weeks! I decided to post this in case you are looking for a delicious and nutritious salad combination to add to your rotation. I know I'm always looking for new ideas!

The nutritional facts can be found here, calculated at SparkRecipes.com; one serving of this salad is 6 WW points. Does not include salad dressing, I used a great new bottle of dressing I came across, fat free without oil added, a spicy cilantro and citrus from Kozlowski Farms found at Central Market. This dressing was 20 calories, 180 mg sodium, 4g carbs, 4g sugars for one serving, equal to 2 tbsp.

Grocery List:
Recipe yields two servings

• 1/2 lb. shrimp, peeled and deveined
• 3 cups romaine lettuce, chopped
• 1/2 cup red bell pepper, diced
• 1/4 cup baby corn
• 1/4 cup black beans
• Avocado,chopped

To prepare the shrimp, you can kabob them, or lay them in a grill safe basket. Cook for 10 minutes, flipping to cook evenly on each side. Remove from grill and chop into smaller bits. 

Are you ready for how simple this is? Now dump all the ingredients into a bowl, toss with your dressing of choice and voila! Serve it out and enjoy.

Tastefully yours,