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Ingredients21 m servings 563 cals
Original recipe yields 2 servings (2 salads)
- Marinate shrimp in 3 tablespoons of lime juice in a bowl, 5 to 10 minutes. Drain and discard lime juice.
- Heat 2 tablespoons of olive oil in a skillet over medium heat; cook and stir shrimp until they are bright pink on the outside and the meat is opaque, about 3 minutes per side.
- Combine 1/4 cup olive oil with 1 tablespoon lime juice in a bowl. Add onion, olives, garlic, pepper, and salt; stir dressing to combine.
- Divide greens, shrimp, avocados, tomatoes, and dressing between 2 large bowls; toss lightly.
Per Serving: 563 calories; 46.7 g fat; 17.8 g carbohydrates; 22.6 g protein; 173 mg cholesterol; 809 mg sodium. Full nutrition
ReviewsRead all reviews 3
A simple, light salad. I increased the recipe for a dinner party and at first used too little dressing, so the lime taste was lost. After adding more of the dressing, it was delicious and beca...