1 1/3 pound Medium Shrimp, peeled and deveined
3 tablespoons Blackening Seasoning
1 tablespoon Canola Oil
2 Avocados, cut into large pieces
1 can Black Beans, rinsed
1 cup Tomatoes, diced
2 tablespoons Lime Juice
1 1/2 teaspoons Kosher Salt
1/4 cup Cilantro, roughly Chopped
In a bowl, toss shrimp and blackening seasoning. Toss to coat shrimp well. In a large skillet over medium-high heat, heat canola oil. When oil is hot, add shrimp to sear. Cook the shrimp, stirring occasionally for 5-7 minutes until cooked through. Let cool slightly before adding to the salad.
In a large bowl, combine avocado, black beans, tomatoes, lime juice, salt, and cilantro. Let sit in the refrigerator for 20 minutes. When ready to serve, top with blackened shrimp.