Shrimp Avocado Salad

By Barefeet In The Kitchen

Ingredients

1½ pounds large raw shrimp (deveined and peeled)
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 tablespoons butter
2 garlic cloves (minced)
teaspoon red pepper flakes
2 tablespoons fresh lemon juice
5 ounces crisp lettuce greens (about 4 cups)
5 ounces baby spring mix or arugula (about 4 cups)
½ cup fresh Italian parsley (finely chopped)
1 English cucumber (halved lengthwise and sliced thin)
1 cup grape tomatoes (halved)
1 red or yellow bell pepper (sliced into very thin 2-inch matchsticks)
1 cup shredded carrot
½-¾ cup Honey Dijon Vinaigrette
1-2 avocados (sliced into thin wedges)
½ cup crumbled goat cheese or feta cheese

Servings4

Instructions

Shrimp Instructions

Place the shrimp in a colander and rinse with cold water. Line a large plate or tray with paper towels and place the shrimp on the towels. Pat dry with additional paper towels. Set aside next to the stove.

Melt the butter in a large skillet over medium-high heat. Add the garlic and red pepper flakes and cook until fragrant, about 30 seconds. Add the shrimp to the pan and sprinkle with salt and pepper. Cook for about 2 minutes. Flip and cook for 1-2 minutes on the other side.

Remove from the heat and drizzle with lemon juice. Take care not to overcook the shrimp. Transfer the cooked shrimp to a plate and set aside.

Salad Instructions

In a large bowl, combine the lettuce greens, spring mix, parsley, cucumber, tomatoes, bell pepper, and carrot. Drizzle lightly with the vinaigrette and toss well to coat.

Transfer to serving bowls and top with avocado slices, shrimp, and cheese crumbles. Serve with additional dressing, as desired.