Fresh shrimp, avocado, and salsa tossed with lime dressing create a vibrant and satisfying light dish.
# Components:
→ Seafood
01 - 14 oz medium shrimp, peeled and deveined
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon smoked paprika
04 - 1/4 teaspoon salt
05 - 1/8 teaspoon black pepper
→ Vegetables & Fruit
06 - 2 ripe avocados, diced
07 - 1 cup cherry tomatoes, quartered
08 - 1/2 small red onion, finely diced
09 - 1 small cucumber, diced
10 - 1 jalapeño, seeded and finely chopped (optional)
11 - 1/4 cup fresh cilantro, chopped
→ Dressing
12 - Juice of 2 limes
13 - 2 tablespoons extra virgin olive oil
14 - 1/2 teaspoon ground cumin
15 - 1/2 teaspoon salt
16 - 1/4 teaspoon freshly ground black pepper
# Directions:
01 - In a medium bowl, combine shrimp with olive oil, smoked paprika, salt, and black pepper. Toss thoroughly to coat.
02 - Heat a skillet over medium-high. Add shrimp and cook for 2 to 3 minutes per side until pink and cooked through. Remove from heat and allow to cool briefly.
03 - In a large bowl, add diced avocado, quartered cherry tomatoes, finely diced red onion, diced cucumber, jalapeño if desired, and chopped cilantro.
04 - In a small bowl, whisk together lime juice, extra virgin olive oil, ground cumin, salt, and freshly ground black pepper.
05 - Pour the dressing over the vegetable mixture. Gently toss until well combined.
06 - Add cooked shrimp to the bowl and gently toss to evenly distribute throughout the salad.
07 - Serve at once, garnished with additional cilantro if preferred.
