20 large shrimp, peeled and deveined (about 3/4 lbs)
1.5c grape tomatoes, halved
1/4small red onion, finely diced
4 fresh basil leaves
2 large heads romaine or butter-head lettuce
2 garlic cloves, grated
2 lemon slices
juice of 2 lemons
2 garlic cloves grated
3 fresh basil leaves
2T white wine vinegar
3T avocado oil
salt and pepper
Heat oil in cazuela over medium heat. Add garlic and brown. Add lemon, and shrimp. Season with paprika. Cook shrimp until pink and no longer opaque- about two minutes per side. Set aside and cool.
In a small bowl whisk together lemon juice, garlic, basil, vinegar, oil, paprika and season with salt and pepper.
In a grater bowl, combine tomatoes, onion, avocados, basil, shrimp and lettuce. Pour dressing over and toss to coat.
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