Southwestern Salad With Shrimp

Recipe from Everyday Food magazine.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 1  tablespoon  extra-virgin olive oil, divided
• 3  tablespoons  extra-virgin olive oil, divided
• 1  lb large shrimp, peeled and deveined
•  coarse  salt and pepper
• 2  small  head red-leaf lettuce or 2  small green leaf lettuce, torn
• 1  avocado, diced
• 1⁄2 English cucumber, diced
• 1  small red onion, thinly sliced
• 1⁄2-1  canned chipotle chile in adobo, minced
• 3  tablespoons fresh lime juice
• 2  teaspoons honey
• 1⁄2 cup  chopped fresh cilantro

Directions

1. In a large skillet, heat 1 tablespoon extra-virgin olive oil over medium-high. Add shrimp, season with coarse salt and ground pepper. Cook until opaque throughout, 5 to 6 minutes.
2. In a large bowl, toss together lettuce, avocado, cucumber, red onion, chipotle chile in adobo sauce, lime juice and honey; season with salt and pepper. Gradually whisk in 3 tablespoons oil. To serve, top salad with shrimp, drizzle with dressing and sprinkle with cilantro leaves.