Categories: Avodado, Shrimp, salad

Ingredients

• 12 ounces medium shrimp, peeled and deveined $
• 3 tablespoons olive oil $
• Salt and pepper $
• 2 15-oz. cans white beans, drained and rinsed
• 1 large tomato, cut into 1/2-inch dice $
• 2 tablespoons chopped red onion $
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons lime juice
• 1/4 teaspoon crushed red pepper
• 2 small avocados, peeled, pitted, cut into 1/2-inch dice

Directions

1. Preheat oven to 400°F. Line a rimmed baking sheet with foil.

2. In a bowl, toss shrimp with 1 Tbsp. oil; season with salt and pepper. Spread in a single layer on baking sheet and roast until just cooked through, 3 to 5 minutes. Transfer to a bowl; let cool slightly.

3. Add beans, tomato, onion and cilantro to bowl with shrimp. Whisk remaining 2 Tbsp. oil, lime juice and crushed red pepper in a bowl. Pour over salad; toss to combine. Fold in avocados. Season with additional salt and pepper, if desired.

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