Blackened Shrimp Salad

This was a quick and easy dinner I threw together the other night. We had recently gone to New Orleans, and I picked up some blackening spices in a spice store I wandered into. I covered the shrimp in the spice and sauteed it on a very high heat until the shrimp was cooked. The high heat is part of the trick of getting the crispy, blackening technique without overcooking the shrimp (or whatever else you may be blackening). 

Once the shrimp were blackened I placed them on a bed of greens with some avocado. I whipped together a quick cilantro lime vinaigrette (recipe below) and drizzled it over both salads. It turned out delicious and it only took about ten minutes!

Cilantro Lime Vinaigrette

• 1/4 cup fresh lime juice
• 2 tablespoons sugar
• 3 tablespoons rice wine vinegar
• 2 tablespoons olive oil
• 2 teaspoons finely chopped fresh cilantro
• 1  garlic clove, minced
• 1  shallot, minced
• 1/4 teaspoon salt
• 1/4 teaspoon coarsely ground pepper

Whisk all ingredients together.