Shrimp & Avocado Salad
Prep: 20 minutes plus cooling
Cook: 6 minutes • Serves: 4
1 pound raw 21-25 count tail-off peeled and deveined shrimp
2 teaspoons salt-free lemon pepper seasoning
1 tablespoon unsalted butter
2 tablespoons fresh lemon juice
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 cup halved cherry tomatoes
1/4 cup chopped red onion
1 tablespoon chopped fresh cilantro
1 large avocado, peeled, pitted and chopped
1 cup packed baby arugula
2 teaspoons salt-free lemon pepper seasoning
1 tablespoon unsalted butter
2 tablespoons fresh lemon juice
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 cup halved cherry tomatoes
1/4 cup chopped red onion
1 tablespoon chopped fresh cilantro
1 large avocado, peeled, pitted and chopped
1 cup packed baby arugula
1. In medium bowl, toss shrimp and seasoning. In large skillet, melt butter over medium-high heat; add shrimp and cook 6 minutes or until shrimp turn opaque throughout, turning once. Remove from heat; cool slightly.
2. In large bowl, whisk lemon juice, oil, salt and pepper. Add tomatoes, onion, cilantro and shrimp; toss. Fold in avocado and arugula. Makes about 6 cups.
Approximate nutritional values per serving (1-1/2 cups):
306 Calories, 19g Fat (4g Saturated), 203mg Cholesterol, 428mg Sodium,
9g Carbohydrates, 5g Fiber, 4g Sugars, 0g Added Sugars, 27g Protein
