Basil Avocado Shrimp Salad

20 large shrimp, peeled and deveined (about 3/4 lbs)
1.5c grape tomatoes, halved
1/4small red onion, finely diced
2 avocados
4 fresh basil leaves
2 large heads romaine or butter-head lettuce
olive oil
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
1/2t paprika
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.

Recipe Cards

Click thumbnails to view and download a full size image.

Send this to a friend