1 lb. medium shrimp, thawed if frozen, peeled and deveined
1/2 tsp. grated lime peel
3 T. fresh lime juice, divided
1 tsp. ground cumin, divided
1/2 tsp. salt, divided
1/4 tsp. freshly ground black pepper
1/8 tsp. ground red pepper
1 lb. ripe tomatoes, cut into 1/2″ chunks
1/2 C. coarsely chopped sweet white onion
1/4 C. + 2 T. coarsely chopped fresh cilantro
2 T. chopped pimiento-stuffed green olives
1-2 T. finely chopped fresh jalapeo chile pepper, with the seeds (wear plastic gloves when handling)
2 T. extra-virgin olive oil
1 ripe avocado, pitted, peeled, and cut into chunks
4 C. mixed greens

Place the shrimp in a medium bowl and add the lime peel, 1 T. lime juice, 1/2 tsp. ground cumin, 1/4 tsp. salt, black pepper, and red pepper. Mix well, cover, and set aside while preparing the salad. In another medium bowl, combine the tomatoes, onion, 1/4 C. cilantro, olives, jalapeo, oil, and the remaining 2 T. lime juice, 1/2 tsp. cumin, and 1/4 tsp. salt. Mix well. Let stand for 10 to 15 minutes to blend the flavors. Add the avocado and mix gently. Place the greens in a large shallow bowl and mound the avocado mixture in the center. Spray a medium nonstick skillet with cooking spray. Warm over medium-high heat. Add the shrimp and cook, turning often, for about 4 minutes, or until just opaque in the thickest part. Add the shrimp and any pan juices to the salad and sprinkle with the remaining 2 T. cilantro. Serve immediately.

Yield: 4 servings
Calories: 296
Fat: 16g
Fiber: 7g