Caribbean Shrimp Salad

Ingredients:
20 large romaine leaves
1/2 cup red cabbage, thinly sliced
4 carrots, julienned
1 mango, diced
1 pineapple, diced
1 can corn with black beans, drained
1 avocado, diced
1 lb. shrimp, raw, cleaned and deveined

Cilantro Lime Vinaigrette:
1 jalapeno pepper, seeded
1 clove garlic
1/4 cup lime juice, fresh
1/3 cup honey
2 tsp balsamic vinegar
1/2 tsp salt
1/2 cup cilantro leaves, packed
1/2 cup extra virgin olive oil

To make salad:
Wash romaine leaves and dry completely; cut into bite size pieces. Combine romaine with cabbage and carrots; toss until well combined. In a bowl, mix together the mango, pineapple, and corn with black beans; put a good amount of mixture on top of each serving of salad, then top with avocado. Meanwhile, heat a small amount of olive oil over medium heat; add shrimp. Season shrimp to taste and cook until heated through and opaque (about 3 – 5 minutes). Top each salad with equal servings of the shrimp.

To make dressing:
Add the jalapeno pepper and clove of garlic to food processor; pulse until finely chopped. Add the lime juice, honey, balsamic vinegar, salt, and cilantro leaves; pulse until well blended. Next, turn the food processor on low and slowly add olive oil until fully incorporated. Serve on top of salad for the final step!

Note: This recipe makes 4 large (dinner portion) sized salads