Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 1 tbsp olive oil
  • 1/2 tsp smoked paprika
  • 1/4 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1 large ripe avocado (approx. 200g), pitted and peeled
  • 2 tbsp fresh lime juice
  • 1 tbsp extra virgin olive oil
  • 1 clove garlic, minced
  • 1 tsp honey
  • 1 cup English cucumber, finely diced
  • 1/2 cup red onion, finely minced
  • 1/4 cup fresh cilantro, chopped
  • 2 cups chopped romaine or butter lettuce

Instructions:

  1. Pat the shrimp dry with paper towels. Toss them in a bowl with olive oil, smoked paprika, salt, and pepper.
  2. Heat a non-stick skillet over medium-high heat and sear the shrimp for about 1 minute per side until they are opaque and pink. Remove from heat and let cool or flash-chill in the fridge for 5 minutes.
  3. In a small bowl or food processor, combine the avocado, lime juice, olive oil, minced garlic, and honey. Mash or blend until the mixture is smooth and velvety.
  4. In a large mixing bowl, combine the chilled shrimp, diced cucumber, and red onion.
  5. Pour the avocado dressing over the shrimp mixture and gently fold together with a spatula until evenly coated.
  6. Fold in the fresh cilantro and serve over chopped romaine or butter lettuce.