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Avocado-Pineapple Salad With Peppered Shrimp

4 servings

VINAIGRETTE

• 1/4 cup olive oil
• 1/4 cup fresh lime juice
• 1 tablespoon sugar
• 1 teaspoon lime zest, minced
• Salt, to taste

SHRIMP

• 16 jumbo shrimp, peeled, deveined, tails left on
• 1 teaspoon coarsely ground black pepper
• 1 teaspoon paprika
• 1/2 teaspoon kosher salt
• 1/4 teaspoon cayenne
• 1 tablespoon olive oil
• 8 slices fresh pineapple
• 2 avocados, pitted, peeled, cut into chunks

Whisk all of the ingredients for the vinaigrette together in a bowl; set aside.

Toss the shrimp with pepper, paprika, salt and cayenne. Heat 1 tablespoon olive oil in a large saute pan over high heat. Add the shrimp and cook until brown on one side, about 1 minute. Turn shrimp and saute another 30 seconds. Add 2 tablespoons of the vinaigrette to the pan, stir to deglaze pan and saute just until shrimp are cooked through.

To serve, arrange two pineapple slices and some of the avocado on each serving plate. Drizzle with vinaigrette, then top with four shrimp.

Per serving: 524 calories (60 percent from fat), 35 g fat, 25 g carbohydrates, 458 mg sodium, 8 g fiber, 31 g protein.

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