Grilled Shrimp Salad with Avocado and Cherry Tomatoes

Ingredients

• shrimp 6 oz
• avocado 0.5 whole
• mixed salad greens 1 cup
• cherry tomatoes 0.5 cup
• olive oil 1 tbsp
• lemon juice 1 tbsp
• salt 0.25 tsp
• black pepper 0.25 tsp

Method

1. Prepare the shrimp. If your shrimp are frozen, thaw them completely by placing them in a bowl of cold water for about 10 minutes. Then pat them dry with paper towels to remove excess moisture.
   Tip: Dry shrimp grill better and get a nice sear.
2. Marinate the shrimp. In a small bowl, mix half the olive oil, lemon juice, salt, and black pepper. Add the shrimp and toss to coat evenly. Let them marinate for about 5 minutes while you prepare other ingredients.
   Tip: Don’t marinate too long, as lemon juice can start cooking the shrimp.
3. Prepare the salad ingredients. Wash and dry the mixed salad greens thoroughly to avoid soggy salad. Cut the avocado in half, remove the pit, then slice or cube the flesh. Halve the cherry tomatoes.
   Tip: Use a spoon to scoop out avocado flesh gently to keep it intact.
4. Grill the shrimp. Heat a grill pan or regular skillet over medium-high heat. Add the remaining olive oil. When hot, place the shrimp in a single layer. Cook for about 2-3 minutes per side until they turn pink and opaque.
   Tip: Avoid overcrowding the pan to ensure even cooking.
5. Assemble the salad. In a large bowl, combine the mixed greens, cherry tomatoes, and avocado. Add the grilled shrimp on top. Drizzle with a little extra lemon juice and olive oil if desired. Toss gently to mix.
   Tip: Toss gently to avoid mashing the avocado.
6. Serve. Divide the salad between two plates and enjoy immediately while the shrimp are warm and fresh.
   Tip: Serve with a wedge of lemon for extra zest.

Pro tips

• Use fresh shrimp for the best flavor and texture.
• If you don’t have a grill pan, a regular skillet works perfectly.
• To prevent avocado from browning, prepare it last and add lemon juice.