1 lb Chorizo, 1 shallot (chopped), 2 cups cherry tomatoes, cilantro, 1 head of butter lettuce, 1 avocado (diced), E&V Key Lime Tangerine Chili Marinade & Dressing.
Saute shallots in a little olive oil until browned. Remove from skillet and set aside. Cook chorizo in a skillet until browned and well done. Remove from skillet and add to shallots. Add more oil to skillet and cook whole cherry tomatoes until hot and skin is starting to burst. Toss tomatoes with chorizo and shallots, serve on a bed of clean, dry lettuce leaves. Top with avocado and cilantro. Drizzle with E&V Key Lime Tangerine Chili Marinade & Dressing.
Serves about 4
Tressa's Tip: I asked the butcher to blend my chorizo to a medium heat. Chorizo can be very spicy.