INGREDIENTS
•
For the salad:
•
1 head romaine lettuce, chopped
•
1 celery stalk, diced
•
1 ear sweet corn, kernels removed from cob (raw kernels)
•
1/3 cup thinly sliced and chopped fennel
•
1/2 cup halved cherry tomatoes
•
1/2 English cucumber, chopped
•
1 dozen cooked shrimp, deveined with tails removed pound cooked shrimp
•
1 avocado, pitted and sliced
•
salt and pepper to taste
•
For the vinaigrette:
•
1 cup fresh cilantro
•
3 tablespoons olive oil
•
1 medium orange
•
1 lime
•
salt and pepper to taste