Adobo Shrimp Salad

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There's something about succulent seasoned shrimp over a bed of crispy greens that screams summertime -- and this recipe is no exception. Chopped sweet pepper, tomato and avocado add substance and vegetal flavor to this salad while the shrimp gets a Southwestern kick from Frontier's Adobo Seasoning.

Total Time: 10 minutes.

Hands-on Time: 10 minutes.

Makes: 4 servings.


  • 1/4 teaspoon Organic Ground Cayenne Chili Pepper.
  • 1 teaspoon Organic Fair Trade Certified Cane Sugar.
  • 1/2 teaspoon Organic Ground Paprika.
  • 1 teaspoon Organic Adobo Seasoning.
  • 1 teaspoon canola oil.
  • 1/3 cup lime juice.
  • 4 teaspoons olive oil.
  • 4 teaspoons apple cider vinegar.
  • 3 cups iceberg lettuce, cut into bite-sized pieces.
  • 2 cups spinach, stems removed and cut into bite-size pieces.
  • 1 diced avocado.
  • 1 chopped tomato.
  • 1/2 diced yellow bell pepper.
  • 1/2 pound thawed frozen shrimp, pre-cooked, peeled and de-veined.


  1. To prepare the shrimp, mix shrimp, 1 teaspoon Adobo Seasoning, paprika, cayenne and canola oil in a zipper storage bag.
  2. Shake to coat and place in refrigerator to marinate for 30 minutes.
  3. After 30 minutes, heat a skillet over medium high and add contents of zipper storage bag.
  4. Cook shrimp until warmed through, about 3 to 5 minutes.
  5. In a medium bowl, whisk together lime juice, olive oil, apple cider vinegar, ½ teaspoon Adobo Seasoning and cane sugar until sugar is dissolved and liquids are combined.
  6. To assemble salad, toss lettuce with spinach in a salad bowl.
  7. Top with avocado, tomato and yellow bell pepper.
  8. Evenly place shrimp on top of vegetables, and then drizzle entire salad with lime dressing.
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