Shrimp and Avocado Salad
Prep: 20 minutes plus cooling
Cook: 6 minutes • Serves:4
1 pound WILD Caught Key West Pink Peeled & Deveined Shrimp 26-30 count, thawed
2 teaspoons salt-free lemon pepper seasoning
1 tablespoon Challenge® Unsalted Butter
2 tablespoons fresh lemon juice
2 tablespoons Pompeian® Olive Oil
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup halved cherry tomatoes
1/4 cup chopped fresh cilantro
1 large avocado, peeled, pitted and chopped
1 cup packed baby arugula
2 teaspoons salt-free lemon pepper seasoning
1 tablespoon Challenge® Unsalted Butter
2 tablespoons fresh lemon juice
2 tablespoons Pompeian® Olive Oil
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup halved cherry tomatoes
1/4 cup chopped fresh cilantro
1 large avocado, peeled, pitted and chopped
1 cup packed baby arugula
1. In medium bowl, toss shrimp and seasoning. In large skillet, melt butter over medium-high heat; add shrimp and cook 6 minutes or until shrimp turn opaque throughout, turning once. Remove from heat; cool slightly.
2. In large bowl, whisk lemon juice, oil and salt and pepper. Add tomatoes, onion, cilantro and shrimp; toss. Fold in avocado and arugula. Makes about 6 cups.
Approximate nutritional values per serving (1 1/2 cups):
306 calories, 19g Fat (4g Saturated), 203mg Cholesterol,
428mg Sodium, 9g Carbohydrates, 5g Fiber, 27g Protein