Step 1

1. Wash and cut romaine lettuce and divide between two bowls.

Step 2

2. Chop bell pepper and spread evenly between the two salads.

Step 3

3. Make the dressing by blending the ripe avocado with the lime juice, Tabasco, cilantro, 2 tablespoons olive oil, and water (start with 1/4 cup and add more until the desired consistency is reached. We kept it pretty thick.) Season with salt and pepper to taste.

Step 4

4. Heat a skillet over medium heat. Add the remaining tablespoon oil. Then add the minced garlic. Once the garlic is fragrant, add the shrimp.

Step 5

5. Once the shrimp is cooked through, add it to the salads. Divide the dressing between the two salads too. Sprinkle cashews on top if desired.

Step 6

6. Serve with tortilla chips.