16 Medium Sized Shrimp
1 Baby or Butter Lettuce
1 package Sugar Snap Peas (about 2 cups)
½ Red Bell Pepper
Cocktail Sauce (optional)
4 Tablespoons Olive Oil
2 Tablespoons Lemon Juice
1 Teaspoon Dijon Mustard
Handful of Cilantro, chopped
Pepper and Salt
Dash Cayenne Pepper (to taste)
To make dressing, whisk ingredients in bowl. Add pepper and salt to taste.
Peel, devein and cook shrimp in boiling water (about 5 minutes). Drain, cool and set aside.
Wash lettuce, sugar snap peas and bell pepper. Using sharp knife, tear off one end of snap peas and pull to tear away seam. Clean and cut bell pepper into strips.
Cut avocado in half. With gentle pressure, push knife into seed, rotate knife and pull out seed. Cut avocado into sections, then peel away skin.
In a large salad bowl, toss lettuce, sugar snap peas, bell pepper and macadamia nuts with dressing. Place avocado and shrimp on top. Squeeze lemon over salad.
Serve with cocktail sauce on side.