Shrimp and Avocado Salad Over Arugula

Ingredients

• 1/2 Pound Shrimp peeled and deveined
• 1 Pinch Sea Salt
• 1/2 Teaspoon Chili Powder
• 1 Tablespoon Extra Virgin Olive Oil
• 1/2 Red Bell Pepper diced
• 4 Shoots Scallions sliced
• 3 Tablespoons Fresh Cilantro
• 1 Ripe Avacado cubed
• 1 Cup Grape or Cherry Tomatoes halved
• 1 Tablespoon Lime Juice
• 4 Cups Arugula

Preparation

1. Rinse the shrimp and pat dry. Sprinkle with salt and chili powder. Heat ½ tablespoon of the olive oil in a skillet on medium heat. Carefully place the shrimp in the pan and sear on each side for about 2 minutes until cooked through. Remove from heat and set aside to cool.
2. Combine all vegetables in a serving bowl and toss with the remaining olive oil and lime juice. Gently fold in the shrimp and serve over the arugula sprinkled with a little extra virgin olive oil.