Mexican Chopped Salad & Shrimp Kabobs

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The warm weather has finally made its way to Knoxville and I am so excited! This means hiking, laying by the pool, outdoor breweries, and new summer recipes. There are some veggies that thrive in the winter months such as kale, parsnips, butternut squash, and brussels sprouts. Spring and summer veggies are lettuce, avocados, tomatoes, and zucchini.

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Typically when the summer roles around I try to move away from heartier comfort foods that I eat all winter long, and transition to lighter veggies and proteins. Shrimp is perfect for this recipe because it’s easy to make and tastes great with most seasonings. I love that this recipe is in line with a paleo diet. I’ve really been focused on cutting carbs, dairy, and excess sugar.

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The reason for cutting these things out of my diet has to do with a podcast I have been listening to called The Paleo Solution. It is lead by Robb Wolf, a paleo enthusiast. He brings on GI doctors, thyroid specialists, and other guests that talk about different food experiments that they’ve been doing. It’s amazing how out gut is directly tied to our health and how our general well-being is so dependent on what you put into your body.

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It’s so important to listen to your body and give it the nutrients it needs. I’ve found it easy to eat foods like this Mexican salad because the fresh veggies are packed with flavor. This meal definitely settles the argument that healthy foods don’t have any flavor…. That’s simply not true! I just add some delicious seasonings and it transforms my entire meal!

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Ingredients
For Shrimp…
-6 medium sized shrimp
-1 tsp olive oil
-1/2 tsp lime juice
-1/4 tsp garlic powder
-S & P (to taste)
For Lime Vinaigrette Dressing…
-2 Tbsp olive oil
-1 Tbsp red wine vinegar
-1 Tbsp lime juice
-1/2-1 tsp ground cumin
-2 cloves garlic (minced)
-S & P (to taste)
For Salad…
-3 cups chopped romaine lettuce
-1/4 cup corn
-1/4 cup black beans
-a few slices of red onion
-avocado: optional

Directions
Begin my seasoning your shrimp with olive oil, lime juice, garlic powder, S & P. Set aside to marinate. If you want to cook your shrimp kabob style, soak your wooden skewers in water so the wood does not burn while cooking. Otherwise you can toss them in a pan and sauté them freely. To mix your dressing combine olive oil, red wine vinegar, lime juice, cumin, minced garlic, S & P- mix well. Set aside. In a mixing bowl add you chopped romaine lettuce, corn, black beans, and red onions. Toss your salad and drizzle on the lime vinaigrette dressing. Start heating a skillet with some olive oil on medium-high heat and transfer your salad to a plate. Add your shrimp and sauté freely or add your kabobs. Cook about 2 minutes each side. These shrimp cook very quickly so watch them closely. Add the shrimp on top of the salad. Add a few slice of avocado and enjoy!