Garlic Lime Roasted Shrimp Salad

Roasted shrimp. Fresh produce. Garlic lime vinaigrette. These three things come together to make a marvelous summer salad.

This chunky chilled sensation is a healthy and zesty first course for parties, or you can serve it as a light meal any night of the week.

Ingredients

• 2 pounds raw jumbo shrimp peeled and deveined
• 2 tablespoons olive oil, divided
• 1 large english cucumber, chopped
• 1 firm avocado, peeled and chopped
• 1 lime, juiced
• 1 garlic clove, minced
• 1/4 cup fresh chopped mint leaves
• 2 tablespoons fresh chopped cilantro
• Salt and pepper

Instructions

• Preheat the oven to 450 degrees F. Line a large rimmed baking sheet with parchment paper. Pour the shrimp onto the baking sheet and drizzle with 1 tablespoon olive oil. Toss the shrimp in the oil and spread them out on the baking sheet. Sprinkle generously with salt and pepper.
• Roast the shrimp in the oven for 5-7 minutes, until pink. They should still be in the shape of C's. If they shrink to O's, you've overcooked them. Cool the shrimp on the baking sheet.
• Meanwhile, chop the cucumber and avocado in 3/4 inch chunks. Place the cucumber, avocado, minced garlic, chopped mint leaves, and cilantro in a salad bowl. Pour the lime juice and 1 tablespoon olive oil over the salad and toss well to coat. Taste, then salt and pepper as needed.
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