Shrimp and avocado kebabs with lime vinaigrette
8 large, peeled and deveined
Fresh lime juice
1 tsp, extra-virgin
Apple cider vinegar
1 tsp, coarse-grained
1 tsp, chopped
Red pepper flakes
½ item(s), medium, peeled and cut into 8 chunks
Fresh cherry tomato(es)
4 medium, halved
Fresh mixed greens
Uncooked red onion(s)
2 Tbsp, chopped, finely chopped
- Bring a medium saucepan of water to a boil; add the shrimp. Reduce the heat and simmer until the shrimp are just opaque in the center, 3–4 minutes. Drain and rinse under cold running water to stop the cooking. Pat the shrimp dry with paper towels.
- Stir together the lime juice, honey, oil, vinegar, mustard, cilantro, and crushed red pepper in a bowl until blended. Stir in the shrimp, avocado, and tomatoes; gently toss to coat.
- Alternately thread the shrimp, avocado, and tomatoes on 4 (6-inch) wooden skewers; reserve any vinaigrette remaining in the bowl. Divide the greens between 2 glasses; place 2 kebabs in each glass. Sprinkle with the onion and drizzle with the reserved vinaigrette. Yields 2 kebabs with 2 tablespoons vinaigrette per serving.