AuthorMike EgrieCategory, , DifficultyIntermediate
Shrimp & Avocado Salad
Yields4 Servings
Prep Time20 minsCook Time6 minsTotal Time26 mins
 1 lb raw 21-25 count tail-off peeled and deveined shrimp
 2 tsp salt-free lemon pepper seasoning
 1 tbsp Finlandia unsalted butter
 2 tbsp fresh lemon juice
 2 tbsp olive oil
 1 cup halved cherry tomatoes
 ¼ cup chopped red onion
 1 tbsp chopped fresh cilantro
 1 large avocado, peeled, pitted and chopped
 1 cup cup packed baby arugula
1

In medium bowl, toss shrimp and seasoning. In large skillet, melt butter over medium-high heat; add shrimp and cook 6 minutes or until shrimp turn opaque throughout, turning once. Remove from heat; cool slightly.

2

In large bowl, whisk lemon juice, oil, and ¼ teaspoon each salt and pepper. Add tomatoes, onion, cilantro and shrimp; toss. Fold in avocado and arugula. Makes about 6 cups.

Ingredients

 1 lb raw 21-25 count tail-off peeled and deveined shrimp
 2 tsp salt-free lemon pepper seasoning
 1 tbsp Finlandia unsalted butter
 2 tbsp fresh lemon juice
 2 tbsp olive oil
 1 cup halved cherry tomatoes
 ¼ cup chopped red onion
 1 tbsp chopped fresh cilantro
 1 large avocado, peeled, pitted and chopped
 1 cup cup packed baby arugula

Directions

1

In medium bowl, toss shrimp and seasoning. In large skillet, melt butter over medium-high heat; add shrimp and cook 6 minutes or until shrimp turn opaque throughout, turning once. Remove from heat; cool slightly.

2

In large bowl, whisk lemon juice, oil, and ¼ teaspoon each salt and pepper. Add tomatoes, onion, cilantro and shrimp; toss. Fold in avocado and arugula. Makes about 6 cups.

Shrimp & Avocado Salad
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