Spicy Shrimp & Avocado Salad

Ingredients for the shrimp (for 4 servings):

• 1 teaspoon minced garlic

• 1/2 pound raw shrimp, tails removed

• 1/2 tablespoon butter

• 1/2 teaspoon chili powder

• 1/4 teaspoon cayenne

 Ingredients for the salad:

• 1 1/2 cups sliced avocados (2 small)

• 1 cup baby tomatoes, chopped

• 1 cucumber, diced

• 4 cups spinach, chopped

• fresh chopped cilantro for topping

• peanuts and sesame seeds for topping

 Ingredients for the dressing:

• one 1-inch piece of fresh peeled ginger

• 3 tablespoons oil

• 3 tablespoons lime juice

• 2 tablespoons agave nectar

• 1 1/2 tablespoons white miso (or substitute with soy sauce)

• 1/2 teaspoon garlic, minced

• 1/4 teaspoon salt

Directions:

1. Heat the butter in a small skillet over medium high heat. 

2. Add the garlic and shrimp; sprinkle with the chili powder and cayenne directly in the pan. 

3. Sauté for a few minutes on each side until the shrimp are no longer clear and have a nice golden color on the outside.

4. Arrange all the salad veg in a bowl with the shrimp.

5. Puree all the dressing ingredients together in a food processor until smooth. Taste and adjust to your preferences. Pour the dressing over the salad and serve immediately (or store the individual parts separately in the refrigerator until ready to serve). Top with fresh cilantro, sesame seeds and peanuts for crunch.

Recipe: Pinch of yum