Cajun Shrimp Salad

I made this salad for dinner on Saturday evening. Aren't salads just the absolute best when you have wonderful, fresh ingredients and a healthy appetite?


Cajun Shrimp Salad
One bunch (it isn't really a head, is it?) Red Leaf Lettuce
6 oz bag of Fresh Spinach
One whole bunch of Cilantro, chopped
5-7 large leaves Basil, chopped
5 Campari Tomatoes, quartered (I LOVE Campari tomatoes. Their taste is the most consistent throughout the year. Grape or cherry tomatoes would also be good.)
2 whole Avocados, sliced
1/4 to 1/2 cup of grated Asiago cheese (I use my rasper with the black plastic handle)

20-25 shrimp

(Here's where I fudged a little. Normally, I would start with raw shrimp, but we had some leftover cocktail shrimp, so I just took the tails off, tossed them with olive oil and Cajun seasonings, then sauteed them briefly til they were warmed. If you have the time, I would pat the shrimp dry, sprinkle them with the Cajun seasoning blend, and grill them! Mmmmmmm.)

Mix all in a large bowl and toss with a balsamic vinaigrette. (I used Olde Cape Cod Balsamic Vinaigrette, which is heavy on vinegar and light on oil. Fat free!)

Three of us consumed the bowl pictured above. It was quite tasty.