Ingredient

• 5 tablespoons mayonnaise
• 2 teaspoons red curry paste
• 2 packages frozen riced cauliflower (10 ounces each)
• 3 tablespoons sesame oil
• 1-1/2 pounds uncooked shrimp (31-40 per pound), peeled and deveined
• 2 garlic cloves, minced
• 1 teaspoon seasoned salt
• 1 medium ripe avocado, peeled and sliced
• 1/2 medium cucumber, sliced
• 1/2 cup julienned carrots
• 2 green onions, thinly sliced
• 1 medium lime, quartered

Direction

1. In a small bowl, mix mayonnaise and red curry paste.
2. Prepare riced cauliflower according to package directions.
3. Meanwhile, in a large skillet, heat oil over medium heat. Add shrimp; cook until shrimp turn pink, 5-7 minutes. Add garlic and salt; cook 1 minute longer. Remove from heat.
4. Divide cauliflower among 4 bowls. Top each bowl with shrimp, avocado, cucumber, carrot and green onions. Drizzle with curry mayonnaise and garnish each bowl with a lime quarter.