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Avocado-Pineapple Salad with Peppered Shrimp & Lime Vinaigrette

November 27, 2015

Looking for a lite, tasty, and healthy lunch?  Then, this salad is for you.  The avocado and pineapple were great with the shrimp; however, what impressed all of us the most was the shrimp.  Hands down, this was the best shrimp we have ever tasted.  I don’t think we will cook shrimp any other way than this way from this point forward.  You can easily just make the shrimp and serve with a baked potato.  Kevin’s version of this recipe comes from Cuisine at Home, Feb. 2007 and is brought to you by his Kickstarter Backers.


For the vinaigrette:

1/4 c. olive oil

1/4 c. fresh lime juice

1 tsp. sugar (optional)

1 t. lime zest

salt to taste

For the shrimp:

12 oz. bag of large, peeled, deveined, tail on shrimp

1 tsp. coarse ground black pepper

1 tsp. paprika

1/2 t. kosher salt

1/4 t. cayenne

1 tbsp. olive oil

For the salad:

8 slices fresh pineapple

2 avocados, cut into chunk sized pieces

Directions:  Whisk all ingredients for the vinaigrette together in a bowl; set aside.  Toss shrimp with pepper, paprika, salt, and cayenne.  Heat oil in a large saute pan over high.  Add the shrimp and cook until brown on one side, about 1 minute.  Turn shrimp, saute another minute.  Then, deglaze with 2 T. vinaigrette; saute until shrimp are cooked through, but not rubbery.  To serve, arrange 2 pineapple slices and some of the avocado on each serving plate.  Drizzle with vinaigrette, and then top with 4 shrimp.


  1. How clever! I can’t wait to try!

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  1. Avocado-Pineapple Salad with Peppered Shrimp & Lime Vinaigrette | Foodfhonebook

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