Spicy Shrimp Salad...yum

So lately I haven't been on the healthiest food kick... working late, eating late, mostly eating bad things. anyway, the other night I opted to cook a healthy dinner, and I remembered a healthy and satisfying salad that I used to love at a restaurant I used to work at in LA. it's easy and delicious. I made it with wild mexican shrimp, but I have been known in the past do do it with chicken breasts too, even tofu would hold a nice flavor and grill up well, so really any protein would work. This is a great salad for a hot summer afternoon, or warm summer night, it has avocado, hearts of palm, (fresh/canned) corn, and arugula with a homemade lemon vinaigrette. it's fresh, full of flavor and healthy too, so here's the recipe in case you are craving something tasty and healthy.

Spicy Shrimp Salad (feeds 2)
for the shrimp/chicken marinade (allow at least 2 hours of marinade time):
10 (med) shrimp, shelled (all but the tails) and de-veined
2 garlic cloves, zested or minced
2 tblspn cajun seasoning
2 tblspn olive oil
1 tblspn lemon zest
2 tspns chili powder (depending on how spicy you want it)

for the salad:
arugula (enough for 2 large bowls full)
1 can/jar hearts of palm, sliced at a diagonal
2 ears of corn, boiled and sliced off cob (you can also grill the corn on the bbq for extra flavor)
1 avocado, sliced
lemon vinaigrette: lemon juice, olive oil, salt, pepper, dijon mustard. all to taste.

grill shrimp in a grill pan or on the bbq, cook for 2-3 min per side. set aside. toss arugula in lemon vinaigrette. arrange arugula in the bowls, top with corn, hearts of palm, avocado, and cooked shrimp. drizzle with extra vinaigrette if desired.

simple and delicious. great with a rose, especially if you make it spicy, but it really satisfies all of your tastes, the sweet corn, the creamy avocado, the crunchy hearts of palm, and the spicy protein. so enjoy eating healthy, preferably with a nice chilled glass of wine on a hot summer day.