Ingredients
Dressing/Marinade:
1/4 cup olive oil
1/4 cup white wine vinegar
1/4 cup honey
juice of 1 lime
1/2 teaspoon dijon
Shrimp:
1 lb shrimp deveined & tails removed
Salad:
2 cups purple cabbage chopped
1 cup cherry tomatoes halved
1 cup bell pepper diced
1 jalapeño sliced (optional)
1 cup corn kernels
Additional:
2 avocados cubed
nachos
Shake together all dressing/marinade ingredients.
In a shallow bowl, place the shrimp and ¼ cup of the marinade (reserve the rest as dressing). Toss to coat, and allow to marinate for 15 or so minutes.
While shrimp is marinating, prep all salad ingredients. Toss with remaining dressing and divide between 4 bowls.
Cook shrimp in a large non-stick pan for 3 minutes per side or until cooked through. Add to the salad along with nachos.
