This meal may seem summery, but it totally works in the winter when you need a break from heavy dinners. Together, the shrimp and avocado salad make a nice main dish, but you could skip the shrimp and treat the salad as a side dish or serve it with chips as a dip. I found the original recipe on Apron Strings Blog through Pinterest, but I’ve changed it a tiny bit.

Grilled Shrimp

1 ½ lb. medium or large shrimp, shelled and deveined
1 TB. olive oil
1/2 ts. chili powder
salt and pepper, to taste

Mix all of the ingredients in a bowl. Add shrimp to a hot grill pan, saute pan, or grill. Cook shrimp on both sides for 2-3 minutes until pink. Remove from heat.

Avocado Salad

1/4 cup lime juice
1 ts. lime zest
2 ts. mustard
2 TB. olive oil
1/2 ts. hot sauce
1/2 ts.  soy sauce
salt and pepper, to taste
1/4 cup cilantro, chopped
2 large ripe Haas avocados, chopped
1 cup of grape or cherry tomatoes, chopped (in the summer, 1 medium ripe tomato, chopped)
2 scallions, just the white parts, thinly sliced

Whisk the first six ingredients together, add salt and pepper, and set aside. Carefully mix the avocados, tomatoes, cilantro and vinaigrette together so the salad is well dressed, but remains chunky. Serve with grilled shrimp.