For the Grill:
1lb wild shrimp, peeled and de-veined
1 green bell pepper
1 red bell pepper
Olive oil or oil of choice
Salt and pepper
4 cloves garlic, peeled
2 jalapenos, halved and de-seeded
½ cup cilantro
Juice of 1 lime
½ tsp cumin
½ tsp salt
Note: This marinade is also fantastic for chicken
For the Dressing:
¼ cup of marinade mixture from above
½ of an avocado
4 Tbsp olive oil
2 Tbsp vinegar of choice
2 Tbsp water
Salt and pepper to taste
For the Greens
12 cups mixed greens (or enough for 4 salads)
1 cup (or more) of halved cherry tomatoes
½ red onion, thinly sliced
ADD garlic, jalapenos, cilantro, lime, cumin, and salt to the bowl of your food processor and pulse until everything is very finely chopped. The end result will resemble a pesto.
MEASURE out ¼ cup of this mixture and reserve it for your dressing.
POUR the remaining mixture over the shrimp and gently toss to coat. Set aside to marinate for about 15 minutes.
CUT the sides off of the bell peppers. Slice pieces that are wide, flat and good for grilling. Spray or brush them with a bit of olive oil and season with salt and pepper. Divide the marinated shrimp between four bamboo skewers.
PREHEAT the grill to medium-high heat and grease the grates with a bit of olive oil or coconut oil. Place peppers on the grill, flesh side down, and allow them to get a five-minute head start on the shrimp. After five minutes, flip them over to the skin side.
PLACE shrimp on the grill. They cook quickly, so keep an eye on them. Allow for about two minutes on each side. They are finished cooking when they’ve turned pink. Remove peppers and shrimp from the grill once both are cooked to your liking. The peppers should have nice grill marks and be mostly cooked through, with a tiny bit of crunch left to them.
Make the Dressing
ADD 1/2 of an avocado, 4 Tbsp olive oil, 2 Tbsp cider vinegar, 2 Tbsp water and the reserved marinade to the food processor.
BLEND until the dressing is smooth and creamy. Set aside.