For two salads, you'll need:
1/2 a ripe avocado, cubed, tossed in some lemon juice
1 cooked ear of corn, kernels sliced off the core
1 heart of romaine lettuce, leaves washed and chopped
1/2 tomato, chopped
8-10 shrimp per person, rinsed, cleaned and de-veined
For the dressing:
Juice of 1/2 lemon
Drizzle of olive oil
Salt and pepper, to taste
I bought previously frozen shrimp from the fish section of my grocery store (since this was no fancy evening), but I still had to clean and de-vein them. Rinse the shrimp, and, carefully holding the tail section to keep it intact, remove the outer shell (this is easier if you grab the legs and remove them first). Slice a thin line down the back of each shrimp, and remove the little vein that you see there. Reserve the shrimp on a plate. Rinse them before you cook them. Meanwhile, bring a pot of salted water to a boil. When all the shrimp are ready, place them in the boiling water. Heat for 3-5 minutes, or until the shrimp are pink on the outside and completely opaque. Place the cooked shrimp into a bowl of ice water while you assemble the salads. Squeeze some lemon juice over the avocado after you slice it to retain the color. Layer the lettuce, corn, avocado and tomato on each plate. Top with the shrimp. Add the lemon juice, drizzle over some olive oil, and season to taste. Enjoy!