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Roasted garlic baja shrimp salad

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A Palatable Pastime

(Read caption) Salad shrimp can really shine when prepared with a simple vinaigrette and chunky tomato, garlic, and avocado.

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This salad is very Mexican with California style. It is really quick to put together and surprisingly delicious. You can serve as a salad on extra greens, or with corn chips as a salsa cruda.

If your garlic is already roasted, this salad comes together in minutes. If you need a recipe for that, don’t panic. I have one right here.

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The shrimp I used is the salad shrimp sold frozen in small bags for just a few dollars. You might not think there is a whole lot that can be done with frozen shrimp, but they are actually very versatile and can be used in all kinds of dishes. For this roasted garlic Baja shrimp salad, I made a delicious dinner for two that could have cost quite a bit more, so do give this a try.

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I hope you enjoy!

Roasted Garlic Baja Shrimp Salad

4 ounces frozen salad shrimp, thawed and drained of liquid
1/2 cup diced roma or fresh red tomato
1/2 cup diced fresh yellow tomato
1/2 cup diced fresh orange tomato
1/2 cup roasted garlic cloves
1 ripe avocado, diced
1/2-1 fresh jalapeno, seeds removed and sliced (optional)
Zest from 1 fresh lemon
3 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil
Salt and black pepper, to taste
1/4 teaspoon toasted cumin seed
2 leaves of Boston lettuce (optional)
crackers or chips (optional)

1. Place shrimp, tomato, garlic, avocado and jalapeno in a small bowl and mix gently with lemon zest, lemon juice, olive oil, salt, black pepper, and cumin seed.

2. Place salad in bowls on a leaf of Boston lettuce, if desired.

3. Serve as a salad with crackers or toasts or with tortilla chips as a salsa cruda.