One of the most popular summer meals is quick-cooking some shrimp, chicken, or steak and eating it with a hearty and healthful salad.
5-7 tablespoons Avodemia Avocado oil
1/8 teaspoon cayenne pepper
1/2 teaspoon dried oregano
Kosher salt and freshly ground black pepper
6 large peeled and deveined shrimp
2 tablespoons fresh lemon juice from 1 lemon
5 ounces baby arugula
1 medium shallot, thinly sliced
2 tablespoons toasted pine nuts
1 ripe Hass avocado, sliced
1 cup Sun Gold or cherry tomatoes, halved
6 to 8 picked basil leaves, roughly chopped
2 teaspoons fresh lime juice from about 1 lime
- In a mixing bowl, combine 2 tablespoons of olive oil, cayenne, oregano, 1 teaspoon salt, and 1/2 teaspoon pepper. Add the shrimp and coat with the mixture. Set aside for 10 minutes.
- Whisk together lemon juice and 4 tablespoons of Avodemia Avocado oil. Set aside.
- Heat the remaining tablespoon of oil in a 10-inch cast iron or stainless steel skillet over high heat until it shimmers. Add the shrimp and cook without moving until lightly browned, about 2 minutes. Flip and cook until just cooked through, 1 to 2 minutes longer. Transfer to a small bowl and toss with lime juice.
- In a large serving bowl, combine the arugula, shallot, pine nuts, avocado, tomatoes and basil. Add dressing, season with salt and pepper, and toss to combine. Serve immediately, topped with shrimp.
Serve and Enjoy with Family and Friends.