Roasted Shrimp, Pepper, and Avocado Salad
2 medium shallots, thinly sliced
3 poblano peppers, seeded and sliced
1 tablespoon canola oil
2 teaspoons chili powder
1 pound shelled shrimp
4 radishes, thinly sliced
3 tablespoons lime juice
½ teaspoon kosher salt
6-8 ounces mixed green
1 avocado, sliced

Pre-heat oven to 450 degrees. Line a baking sheet with parchment pepper.

Toss the shallots, peppers, oil, and chili powder; spread on the baking sheet and roast for 20 minutes. Add the shrimp, stir to coat, and roast for 5 minutes. Cool slightly.

Meanwhile, mix the radishes, lime juice and salt. Use the paper to dump the roasted mixture into your serving bowl, add in the radish mixture and greens. Stir to combine and top with avocado slices.

Slice up some crusty bread, or serve with hearty, seed-studded crackers, and a chilled Pinot.