Ingredients:

  • 1 pound large shrimp, peeled and deveined
  • 2 ripe avocados, diced
  • 1 cup cherry tomatoes, halved
  • ½ cup cucumber, diced
  • ¼ cup red onion, finely chopped
  • 3 tablespoons olive oil
  • 1 lime, juiced
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste
  • Fresh cilantro or parsley for garnish (optional)

Instructions:

  1. Heat a large skillet over medium-high heat and add a drizzle of olive oil.
  2. Once hot, add the shrimp in a single layer. Cook for 2-3 minutes per side until pink and opaque.
  3. Remove from heat and let cool slightly.
  4. In a mixing bowl, combine olive oil, lime juice, Dijon mustard, salt, and pepper. Whisk until well-blended.
  5. In a large serving bowl, combine cooked shrimp, diced avocados, cherry tomatoes, cucumber, and red onion.
  6. Drizzle with the dressing and gently toss to coat.
  7. Garnish with fresh cilantro or parsley if desired and serve immediately for the best texture.