Ingredients:

  • 1 lb raw shrimp, peeled and deveined
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • ½ tsp smoked paprika
  • ½ tsp sea salt
  • ¼ tsp cracked black pepper
  • 2 ripe avocados, cubed
  • 1 cup cherry tomatoes, halved
  • ¼ cup red onion, finely diced
  • ¼ cup fresh cilantro, chopped
  • 2 tbsp fresh lime juice
  • 1 tbsp extra-virgin olive oil
  • 1 tsp honey
  • 1 pinch red pepper flakes

Instructions:

  1. Pat the shrimp dry with paper towels to ensure a proper sear.
  2. Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat.
  3. Toss the shrimp with smoked paprika, salt, and pepper, then add them to the pan. Sauté for 2 minutes per side until opaque and golden-brown.
  4. Stir in the minced garlic during the final 30 seconds of cooking to prevent burning, then remove from heat immediately.
  5. In a large mixing bowl, combine the cubed avocado, halved cherry tomatoes, diced red onion, and chopped cilantro. Gently toss with a spatula.
  6. Whisk together the lime juice, extra-virgin olive oil, honey, and red pepper flakes in a small jar until emulsified.
  7. Drizzle the dressing over the vegetable base and toss lightly.
  8. Top the salad with the warm sautéed shrimp and any remaining pan juices.