Ingredients
Scale
- 10 big shrimps
- 1 avocado sliced
- 4 cup greens arugula, spinach, or spring mix
- 1/2 lemon sliced
- extra virgin olive oil
- juice of 1/2 lemon or 1 orange
- Kosher salt and freshly ground black pepper to taste
Instructions
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First of all, heat 2 tablespoons of extra virgin olive oil in a saucepan and add the lemon slices. Cook for 1 minute.
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Then, just add the shrimps and cook them over medium-high heat for 10-15 minutes (until they turn pink). Don’t forget to season them to your own taste. I added salt, freshly ground black pepper, and chopped parsley. Let them cool to room temperature.
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Toss the shrimp with the salad greens in a large bowl.
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Lightly drizzle with olive oil, and if desired, some of the sauce remaining from the shrimp. Also, add the avocado slices and the squeeze of citrus. Toss lightly to coat.
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Don’t forget to season with kosher salt and freshly ground black pepper and serve.
- Prep Time: 5
- Cook Time: 15
- Category: Salad
- Cuisine: American