Garlic Lime Shrimp Salad

Mix lime juice, orange juice, olive oil and all of the spices in a small bowl. Place shrimp in a large resealable bag, pour in the marinade, and turn to coat well. Refrigerate for 30 minutes or longer for extra flavor; I marinated mine for 8 hours.

To make the dressing, add lime juice, orange juice, garlic, salt, pepper in a bowl and mix until incorporated. Stir in cilantro and whisk in olive oil. Put in the refrigerator until ready to use.

Heat grill to medium heat.

Meanwhile, while the grill is heating up, you can make the salad. Evenly divided lettuce, tomatoes, and avocado onto four plates; set aside.

To make the shrimp: you can skew the shrimp on a skewer or just place them on the grill. Cook until no longer pink, about 2 minutes per side.

Place 4 ounces shrimp onto prepared salad plates and top with cilantro, cheese and dressing.

Optional: You can serve this with tortillas on the side. If using tortillas, you can lightly heat them on the grill, about 30 seconds each side.