Ingredients
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1 large orange
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3 limes (for about 1/4 cup juice)
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1/4 cup finely chopped cilantro
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1 serrano chili, finely chopped
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1 lb cooked, peeled shrimp, thawed if frozen
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1/2 small red onion, very thinly sliced
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2 cups grape tomatoes, halved
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1 ripe avocado, peeled, pitted, and cut into 1/4-inch chunks
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1 (7 oz) bag butter lettuce salad blend
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1/4 cup roasted, salted sunflower seeds
Steps
1
In a large bowl, squeeze all the juice from the orange and limes. Stir in the cilantro and chili.
2
Remove tail shells from the shrimp. Chop shrimp and add to bowl with dressing along with the red onion and tomatoes. Stir to combine. Gently fold in the avocado. Season with salt to taste.
3
Divide the lettuce among 4 dishes. Spoon shrimp mixture and juices over lettuce. Garnish with the sunflower seeds.
