Creole Shrimp and Avocado Salad


  • 1 lb extra large shrimp, peeled and deveined, tails on
  • 2 avocados, peeled and seeded and cut into quarters
  • juice and zest of 2 lemons
  • 3 cups romaine lettuce, shredded
  • 1 cup scallions, cut on the bias
  • 1 ripe tomato, peeled, seeded and diced
  • 1/4 cup olive oil
  • 2 tbs sherry vinegar
  • 1 tbs creole seasoning
  • kosher salt and black pepper to taste
  • Add the shrimp to a large saucepan or you may grill over charcoal. Cook the shrimp until cooked through turning once. 2-3 minutes per side. Set aside.
  • Meanwhile, shred the  romaine and place in a bowl.
  • Add the scallions and tomatoes and gently mix.
  • Next peel and seed the avocados, then sprinkle with lemon juice to prevent browning. Set aside
  • Add the sherry vinegar to a small bowl and whisk in the olive oil, then season the dressing with salt and pepper.
  • To serve salad, place and even amount of the romaine mixture among 4 salad plates or bowls, then arrange the shrimp evenly over each salad and sprinkle with creole seasoning.
  • Place 2 of the avocado quarters on each salad, then sprinkle over lemon zest then pour over the dressing.

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