Chili-Spiced

ACTIVE TIME: 25 min. TOTAL

Fresh lime adds zing to the dressing in this spiced-right starter

1 lime

1⁄3 cup olive oil & vinegar salad

dressing

18 peeled, deveined extra-large (16/20) shrimp, tails left on (about 1 lb.)

1⁄4 tsp. chili powder

3 cups thinly sliced iceberg

lettuce

1 avocado, pitted, peeled,

cut into 1⁄2" wedges

1 Grate 1⁄2 tsp. zest and squeeze 1 Tbs. juice from lime into bowl; whisk in dressing. Reserve.

2 Sprinkle shrimp with chili powder. Coat large nonstick skillet with cooking spray; heat over medium-high heat. Add shrimp; cook, flipping once, until opaque, about 2 min. per side.

3 Divide lettuce evenly among

6 (6 oz.) glasses or individual serving dishes. Top with avocado and shrimp. Drizzle with reserved dressing.

Per serving: Cal. 194 Pro. 14g Carb. 6g Fiber 3g Sug. 1g Chol. 122mg Sod. 338mg Total fat: 13g Sat. 2g Trans. 0g