Creole Shrimp and Avocado Salad
Ingredients
| 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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