Step 1

Start by whisking all the dressing/marinade ingredients in a small bowl.

Step 2

Add 1/3 of the mixture over your raw shrimp and gently stir to coat.

Step 3

Marinate for at least 15 minutes if time allows.

Step 4

Set aside the remaining, untouched, unused dressing to toss later with salad.

Step 5

Heat 1 Tablespoon oil in a large non-stick pan (I used cast iron for that nice blacked flavor and color) over medium heat and once hot, and pan is evenly coated with oil; add in your marinated shrimp, and chilies in a single layer.

Step 6

Saute shrimp and chilies for just 3-4 minutes, or until opaque in color.

Step 7

Remove from heat.

Step 8

To assemble your salad, add the greens into one large salad bowl or platter and toss them with the remaining, untouched dressing. Alternately, you can assemble 4 separate serving plates or bowls evenly, and nicely with your prepared ingredients.

Step 9

Top with cooked shrimp, cucumber, avocado, cherry tomatoes and red onion.

Step 10

Garnish with the blackened chilies and enjoy!