Friday Favorites

Shrimp and Avocado Taco Salad for Two

Cook's notes: Ingredients can easily be increased to serve more. 

I found this Cilantro and lime ranch dressing that has a robust flavor that will brighten up any of your southwest salads. You can also use it to season chicken breasts by brushing it on before baking or also terrific as a topper for quesadillas or nachos. And it is Gluten Free! You can easily find similar products on the shelf. 
Recipe inspiration cookingclassy.com
Ingredients:

• 4 cups chopped romaine lettuce 
• 1-1/2-2 cups of thawed cooked shrimp
• 1 TB. olive oil
• Sprinkle of  chili powder and cumin
• Salt and pepper to taste 
• 1 cup grape tomatoes, diced
• 1 small avocado, diced 
• 1/3 cup red onion, diced
• 3/4 cup cooked corn
• lime slices
• 1/4 cup Shredded Mexican Four Cheeses 
• Dressing of your choice

Directions:

• Heat oil in non stick skillet and add shrimp. Sprinkle shrimp with chili powder and cumin. Season with salt and pepper to taste. Cook turning once halfway through until shrimp has cooked through about 3 minutes.  
• Place on a paper towel lined plate.
• To assemble salads-divide romaine among 2 plates or one large one. Top with shrimp, tomatoes,, corn, red onion. diced avocado 
• Pour dressing over, top with grated cheese and add lime slices.
  

Need some book ideas? Shay from https://mixandmatchmama.com/2016-books/ posts monthly book reviews. These books were her January picks.
January

My Story by Elizabeth Smart
The Girl with Seven Names by Hyeonseo Lee
Now That You Mention It by Kristan Higgins
What She Knew by Gilly MacMillan
Kiss My Fish by J. Bethany Anderson
The Last Mrs. Parrish by Liv Constantine
The Outliers by Kimberly McCreight