Rating: 4.5 stars
43 Ratings
  • 5 star values: 32
  • 4 star values: 8
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 2

Sweet onions lend a nice punch without the sharp, biting taste of most other onions (which means they won't overpower when sliced really thin and tossed in a salad like this one). Look for Walla Walla and Vidalia at the grocery store.

Anna Kovel
Source: Better Homes and Gardens

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Read the full recipe after the video.

Recipe Summary

prep:
20 mins
cook:
3 mins
total:
23 mins
Servings:
4
Yield:
4 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • For Lime Dressing, remove 1 tsp. zest from lime; juice to get 3 tablespoons In a small bowl combine zest, juice, cayenne, and 1/4 teaspoon of the kosher salt. Slowly whisk in 2 tablespoons of the olive oil until combined.

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  • In a medium bowl toss shrimp with the remaining 1 teaspoon oil and the remaining 1/4 teaspoon kosher salt. Thread shrimp onto skewers. Grill shrimp on the greased rack of a covered grill directly over medium heat 3 to 4 minutes or until opaque, turning once halfway through grilling.

  • On a large platter arrange shrimp, avocados, tomato, and onion. Drizzle with dressing and top with cilantro.

Nutrition Facts

291 calories; fat 19g; cholesterol 159mg; saturated fat 3g; carbohydrates 12g; mono fat 12g; poly fat 2g; insoluble fiber 6g; sugars 3g; protein 22g; vitamin a 567.9IU; vitamin c 18.2mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1.6mg; vitamin b6 0.3mg; folate 74.7mcg; sodium 373mg; potassium 765mg; calcium 88mg; iron 1.2mg.
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