This is a really simple, healthy option for those who love seafood as much as we do!
INGREDIENTS:
IN THE SALAD: 1 lb. of shrimp, 1 avocado (diced), 1/4 cup red bell pepper (diced), 1/4 cup jicama (diced), 1/4 cup red onion, salt, pepper, Old Bay, olive oil
IN THE VINAIGRETTE: 1 teaspoon sherry wine vinegar, 1 garlic clove (minced w/ salt), juice from 1 lime, 1 teaspoon of agave nectar, a pinch of thyme, 1/4 cup olive oil
INSTRUCTIONS:
THE SALAD
1. Peel & de-vein shrimp.
2. Place on a baking sheet covered in aluminum foil. Toss in olive oil, salt, pepper, & Old Bay.
3. Roast at 375 for 12 – 15 minutes (will vary depending on the size of your shrimp).
4. Dice 1/4 cup red onion, 1/4 cup red bell pepper, and 1/4 cup of jicama. Dice 1 avocado. Add these ingredients and the shrimp to a large bowl. You can cut the shrimp in half if you’d like.
THE VINAIGRETTE
1. Mince 1 clove of garlic with salt.
2. Add the juice of 1 lime (we didn’t have a juicer today, so we microwaved the lime for 10 seconds to help make juicing easier).
3. Add 1 teaspoon of sherry wine vinegar, 1 teaspoon of agave nectar, & a pinch of thyme.
4. Add 1/4 cup of olive oil while whisking. Mix thoroughly and then pour over salad.
Enjoy!
MUSIC BY Jahzzar – “Be Nice” (available here: http://freemusicarchive.org/music/Jahzzar/1Up/Be_nice)
source
Credit: YouTube
