Ingredients:

  • 1 lb Large shrimp, peeled and deveined
  • 1 tbsp Extra virgin olive oil
  • 0.5 tsp Smoked paprika
  • 0.5 tsp Garlic powder
  • 0.25 tsp Fine sea salt
  • 0.25 tsp Black pepper
  • 2 Large Ripe avocados, cubed
  • 1 cup Cherry tomatoes, halved
  • 1 English cucumber, diced
  • 0.25 cup Red onion, finely minced
  • 0.25 cup Fresh cilantro, chopped
  • 3 tbsp Extra virgin olive oil
  • 2 tbsp Fresh lime juice
  • 1 tsp Honey
  • 1 tsp Dijon mustard

Instructions:

  1. In a small jar or bowl, whisk together 3 tbsp olive oil, lime juice, honey, and Dijon mustard until the mixture is fully emulsified and slightly opaque.
  2. Pat the shrimp completely dry with paper towels. In a medium bowl, toss the shrimp with 1 tbsp olive oil, smoked paprika, garlic powder, salt, and pepper.
  3. Heat a skillet over medium-high heat. Add the shrimp in a single layer and cook for 2–3 minutes per side until opaque and pink. Remove from heat and let cool for 5 minutes.
  4. Dice the avocado, cucumber, and tomatoes into uniform pieces while the shrimp cools.
  5. In a large mixing bowl, combine the cucumbers, tomatoes, red onion, and the cooled pan-seared shrimp.
  6. Gently fold in the cubed avocado and pour the prepared dressing over the top. Toss lightly to coat and garnish with fresh cilantro.