Grilled Shrimp Salad with Avocado and Mixed Greens

Ingredients

• shrimp, peeled and deveined 5 oz
• mixed greens 2 cups
• avocado 1/4 medium
• olive oil 1 tbsp
• lemon juice 1 tbsp

Method

1. Prepare the Shrimp. If your shrimp are frozen, thaw them by placing in a bowl of cold water for 10-15 minutes. Once thawed or if fresh, pat the shrimp dry with paper towels to remove excess moisture. This helps them grill better.
   Tip: Dry shrimp grill more evenly and develop a nice sear.
2. Preheat the Grill or Grill Pan. Heat your grill or grill pan over medium-high heat. Brush the grill grates or pan lightly with olive oil to prevent sticking.
   Tip: A properly heated grill ensures shrimp cook quickly and get nice grill marks.
3. Season and Grill the Shrimp. Toss the shrimp with half the olive oil and a pinch of salt and pepper. Place the shrimp on the grill and cook for about 2 minutes per side until they turn pink and opaque.
   Tip: Avoid overcooking shrimp as they become rubbery; they cook quickly.
4. Prepare the Salad Base. While the shrimp grill, wash and dry the mixed greens thoroughly. Slice the avocado into thin slices or cubes.
   Tip: Dry greens prevent the salad from becoming soggy.
5. Make the Dressing. In a small bowl, whisk together the remaining olive oil and lemon juice. Add a pinch of salt and pepper to taste.
   Tip: Use fresh lemon juice for the brightest flavor.
6. Assemble the Salad. In a large bowl, combine the mixed greens and avocado. Drizzle with the lemon-olive oil dressing and toss gently to coat. Arrange the grilled shrimp on top.
   Tip: Toss gently to avoid mashing the avocado.
7. Serve. Divide the salad between two plates and serve immediately while the shrimp are warm.
   Tip: Serve with a wedge of lemon for extra brightness if desired.

Pro tips

• For easier grilling, thread shrimp onto skewers to flip them easily.
• If you don’t have a grill or grill pan, you can sauté shrimp in a skillet over medium-high heat.