For the Salad:
4 cups cut Lettuce (green leaf, romaine, butter, or bronze leaf)
½ cup coarsely chopped Fresh Cilantro
10 fresh Spinach Leaves
1 Avocado – peeled and sliced
1 Mango – peeled and cut into chunks
½ cup Dried Cranberries
½ cup raw Slivered Almonds
For the Shrimp:
15 Large Cooked Shrimp (no tail shells)
1 tablespoon Olive Oil
2 teaspoons fresh Lemon Juice
½ teaspoon Chili Powder
½ teaspoon Garlic Powder
¼ teaspoon Ground Pepper
3 dashes Salt
Divide the lettuce and spinach into equal portions and add them to the serving plates. If the spinach leaves are large you may prefer to cut them in half or quarters. Sprinkle some of the dried cranberries on the lettuce and spinach reserving about half of them for garnish. Then add the avocado, cilantro, and pieces of the mango. Set aside while you brown the shrimp.
Heat a non-stick skillet on medium heat and add the olive oil. Next add the shrimp, garlic powder, chili powder, lemon juice, pepper, and salt. Stir the shrimp so that each side turns a light golden color. Continue stirring until all sides of the shrimp have a light golden crust (about 4 or 5 minutes).
Next, transfer the shrimp to a bowl or plate to cool while you brown the almonds. Keep the heat on the skillet that the shrimp was cooked in and add the slivered almonds. Continuously stir the almonds until the sides start to turn slightly brown (about 2 minutes).
Transfer the almonds to a small bowl. The almonds get really hot so take care not to handle them until they cool off a bit. Add the shrimp on top of the salad mixture. Next, add the rest of the dried cranberries and top with the toasted almonds. Serve with a drizzle of your favorite dressing.