|
1 can
(20 oz.) pineapple chunks
2 ripe avocado, peeled
1 red onion, sliced
1 red
pepper, sliced
1 orange
pepper sliced
1/2 c. bottled oil-vinegar dressing
1/4 tsp. ground cumin
2 lbs.
raw shrimp
2 cups
parmesan cheese
1 lb
scallops
Lettuce leaves for lining bowl
1 bag
fresh wild spring salad. |
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Drain
pineapple juice into a medium size bowl.
Cut
avocado in half; remove pit, and slice into the
avocado
into
medium sized chucks. Slice both peppers and onion as
desired. Add pineapples, toss with olive oil, and
let sit.
Pan sear
the shrimp and scallops in medium olive oil,
sprinkled with ground cumin. Once cooked, start with
your
bowls of
fresh salad, topped with the avocado, pineapples,
peppers, and onion.
Lay the shrimp and scallops on top
and sprinkle with the
parmesan cheese to finish. |
