Blackened Shrimp Salad with Avocado & Lemon Basil Vinaigrette Recipe Idea

 

Blackened Shrimp Salad with Avocado & Lemon Basil Vinaigrette 

Makes 2 servings 

Ingredients:

2 tsp extra virgin olive oil

2 tsp lemon juice

½ tsp Dijon mustard

⅛ tsp salt

⅛ tsp ground black pepper

¼ tsp dried basil

1 lb. raw, medium-sized, peeled, deveined shrimp

½ tsp paprika

¼ tsp salt

¼ tsp dried oregano

¼ tsp dried thyme

⅛ tsp garlic powder

⅛ tsp cayenne pepper

⅛ tsp ground black pepper

3 cups chopped romaine lettuce

½ cup thinly sliced cucumber

½ cup halved cherry tomatoes

3 oz. cubed avocado

2 scallions, sliced thin

Directions:

For the vinaigrette, in a small bowl, whisk together the olive oil, lemon juice, dijon mustard, thyme, salt, pepper and basil. 

Set aside until ready to use.

Heat a large nonstick skillet to high. In a medium bowl, toss the shrimp with the paprika and cayenne through the black pepper. 

Add the shrimp to the heated Skillet and cook for 1 to 2 minutes per each side, until bright pink and cooked through.

While the shrimp cooks, divide the lettuce, cucumber, tomatoes, avocado and scallions equally onto plates. 

Drizzle each salad with about 2 teaspoons of vinaigrette and top with evenly-divided cooked shrimp.

Per serving for program: 1 leanest, 2 healthy fats, 3 greens, 3 condiments