2 Romaine hearts cut in half length wise.
1 pound large cleaned fresh shrimp
2 cups frozen mixed veggies
Roasted chili pepper (optional) or canned works as well
1 tbls each:
chili powder, paprika (use hot chili powder if you prefer, or add a little for a kick)
1/2 tbls each:
cumin, salt, pepper, garlic powder
1 tbls olive oil
2 tbls plain greek yogurt
fresh cilantro (optional)
Clean and devein shrimp. Combine all dry ingredients and toss in shrimp to coat. Add 1/2 the oil to a hot pan, heat it, place the romaine cut side down to char it slightly. Remove and plate it cut side up. Add the remaining oil, frozen veggies, chili peppers, and sautee` for a minute. Add shrimp, cook till done, about 4 minutes, being careful to not overcook them. When cooked, immediately spoon evenly over the romaine halves, (you may have to remove a few of the center leaves to form a well) Top with 1 dollop yogurt, fresh cilantro, serve with avocado slices, and lemon wedges.
Substitute chicken, cod, salmon for the shrimp.