Ingredients:

  • 1 lb (450g) large shrimp, peeled and deveined
  • 3 tbsp (42g) unsalted butter
  • 4 cloves (12g) garlic, minced
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) cracked black pepper
  • 1 tbsp (15ml) fresh lemon juice
  • 6 cups (140g) mixed baby greens or romaine
  • 1 cup (150g) cherry tomatoes, halved
  • 1 cup (150g) cucumber, sliced
  • 1 medium (150g) avocado, cubed
  • 1/4 cup (15g) red onion, thinly sliced
  • 3 tbsp (45ml) extra virgin olive oil
  • 2 tbsp (30ml) lemon juice
  • 1 tsp (5g) Dijon mustard
  • 1 tsp (5g) honey

Instructions:

  1. In a large mixing bowl, combine the mixed greens, halved cherry tomatoes, sliced cucumber, and red onion. Set the cubed avocado aside.
  2. In a small jar, whisk together the olive oil, lemon juice, Dijon mustard, and honey until emulsified.
  3. Place a skillet over medium-high heat and melt the butter until it begins to foam. Add the minced garlic and sauté for 30–60 seconds until fragrant.
  4. Add the shrimp in a single layer and cook for 2 minutes per side until opaque, pearly pink, and lightly golden.
  5. Stir in the 1 tbsp of lemon juice and remove the shrimp from heat immediately.
  6. Drizzle the vinaigrette over the greens and toss gently to coat.
  7. Divide the greens onto plates, top with the warm garlic shrimp, and nestle the avocado cubes around the shrimp.