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Salem Oregon, 97302

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Roasted Red Pepper Shrimp Salad


  • 1 small red bell pepper
  • 1 shallot, chopped and divided
  • 3 cloves garlic, smashed
  • ½ jalapeno, optional
  • 1 lime, juiced
  • 2-3 Tbsp olive oil
  • Salt and pepper, to taste
  • ½ lb cooked salad shrimp
  • 2 Tbsp cilantro, chopped
  • 2 avocados, halved and brushed with lime juice


  1. Preheat the oven to 400°F. Line a rimmed baking sheet with a silicone mat or parchment paper.
  2. Slice the pepper in half lengthwise, and remove the seeds and stems.
  3. Place face down on the prepared baking sheet, and bake 30-40 minutes, or until cooked through and slightly charred.
  4. Allow to cool and remove skin.
  5. Place bell pepper, half the chopped shallot, garlic, jalapeno, half the lime juice, and olive oil into a blender.
  6. Blend until smooth.
  7. Taste, and season with salt and pepper.
  8. In a bowl, toss together shrimp, remaining shallot, and cilantro.
  9. Serve on avocado halves.


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