Shrimp Salad with Lime Dressing

This one floats MY boat!! "The sweet onions lend a nice punch without the sharp, biting taste of most other onions which means they won't overpower when sliced thin and tossed in a salad." I would savor this al fresco.
(serves 4)

1 lime
1/8*-1/4 t. cayenne pepper
1/2 t. kosher salt
2 T. plus 1 t. EVOO
1 lb. uncooked large shrimp in shells, seeded, peeled, and deveined
2 avocados, halved, seeded, peeled, and sliced
1 large heirloom* tomato, cut into chunks
1/2 Walla Wall or Vidalia sweet onion, thinly sliced
1/2 cup packed fresh cilantro

For the lime dressing: Remove 1 t. zest from lime; juice to get 3 T. In a small bowl combine zest, juice, cayenne, and 1/4 t.salt. Slowly whisk in 2 T. of the olive oil until combined. In a med. bowl toss shrimp with the remaining 1 t. oil and 1/4 t. salt. Grill shrimp on the greased rack of a covered grill directly over med. heat 3-4 mins. or until opaque, turning once halfway through grilling. On a large platter arrange shrimp, avocados, tomatoes, and onion. Drizzle with dressing and top with cilantro.

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Love,

MM