Avocado & Tomato Salad Topped With Grilled Shrimp

1. 1

   Place the corn tortillas on a baking sheet (or straight onto the rack like I did haha) and bake for about 8-10 mins in a 375 degree oven or until golden and crisp.

2. 2

   For the salad, mix together the avocado, tomato, juice of a lime, cilantro, a few sprinkles of garlic powder, salt and pepper.

3. 3

   Rinse the shrimp, pat dry and season with salt and pepper. Grill 2-3 mins per side on a hot grill. Layer it up... corn tortilla, salad and those gorgeous shrimp. Finish it off with a squeeze of fresh lime juice!

4. 4

   Now for the salad. We had this for lunch the following day. You can heat the shrimp up a bit in a hot pan or serve cold in this salad. The base is baby arugula, topped with half a sliced avocado, the grilled shrimp, plum tomato and a slice of turkey bacon (my fav, Applegate brand turkey bacon! No nitrates or nitrites added). Dressed super simply with lime juice and a drizzle of olive oil.

* Per serving · 4 servings · Values may vary.