Ingredients:
2 tsp extra virgin olive oil
2 tsp lemon juice
½ tsp Dijon mustard
⅛ tsp salt
⅛ tsp ground black pepper
¼ tsp dried basil
1 lb. raw, medium-sized, peeled, deveined shrimp
½ tsp paprika
¼ tsp salt
¼ tsp dried oregano
¼ tsp dried thyme
⅛ tsp garlic powder
⅛ tsp cayenne pepper
⅛ tsp ground black pepper
3 cups chopped romaine lettuce
½ cup thinly sliced cucumber
½ cup halved cherry tomatoes
3 oz. cubed avocado
2 scallions, sliced thin
Directions:
For the vinaigrette, in a small bowl, whisk together the olive oil, lemon juice, dijon mustard, thyme, salt, pepper and basil. Set aside until ready to use.
Heat a large nonstick skillet to high. In a medium bowl, toss the shrimp with the paprika and cayenne through the black pepper. Add the shrimp to the heated Skillet and cook for 1 to 2 minutes per each side, until bright pink and cooked through.
While the shrimp cooks, divide the lettuce, cucumber, tomatoes, avocado and scallions equally onto plates. Drizzle each salad with about 2 teaspoons of vinaigrette and top with evenly-divided cooked shrimp.
Makes 2 servings
Per serving:
1 leanest
3 greens
2 healthy fats
3 condiments
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