Since embarking on a quest to eat less carbs, we’ve been on a search for different ways to eat fresh ingredients since the usual salad can get old real fast. We came across a Shrimp and Avocado salad recipe from Jenn’s Cruisine and we were inspired to make it since her picture looked sooo damn good! It definitely tasted as good as it looks!
Shrimp and Avocado Salad
(Adapted from Jenn’s Cruisine)
Yields (2-3 servings):
1 lb. shrimp (preferred Trader Joe’s frozen uncooked shrimp, peeled and deveined with tail on)on)
2 cloves garlic, chopped
2 tbsp. olive oil
Juice of 1 lemon
1/4 c. olive oil
Fresh chopped basil leaves
1 avocado, cubed
1 (8 oz.) container fresh mozzarella balls
1 (8 oz.) container cherry tomatoes (we used heirloom cherry tomatoes)
salt & pepper to taste
Heat olive in a skillet. When oil is hot, toss in chopped garlic and let simmer for a couple of minutes. When garlic is fragrant, place shrimp in skillet and cook until pink on both sides. Remove cooked shrimp and let cool and reserve infused garlic oil.
In large bowl combine avocado, mozzarella, tomatoes, basil leaves, lemon, oil and reserved garlic oil and cooked shrimp. Add salt & pepper to taste. Enjoy!
(photos by Vicky)