1 lb. shrimp, peeled and deveined;
5 cups mixed greens;
1/2 cup cherry tomatoes, halved;
1 avocado, chopped;
1/2 red onion, sliced;
1 tbsp. chili powder;
1/2 tbsp. paprika;
1/2 tsp. cumin powder;
1/2 cup lime juice;
1/3 cup packed cilantro leaves, roughly chopped;
1/4 cup extra virgin olive oil;
Sea salt and freshly ground black pepper;
Wood or metal skewers
In a bowl, combine the chili powder, paprika, cumin, and 1/4 cup lime juice.
Place the shrimp in the chili mixture and marinate for 20 minutes.
Preheat grill to medium-high heat.
Thread the shrimps on wood or metal skewers.
Grill the shrimp until they turn pink, 4 to 5 minutes per side.
In a dressing jar, combine the cilantro, olive oil, 1/4 cup lime juice, and season to taste.
In a salad bowl, combine the mixed greens, tomatoes, avocado, red onion and shrimp.
Drizzle with vinaigrette and serve.