Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1/3 cup extra virgin olive oil
  • 3 tbsp fresh lemon juice
  • 1 tbsp apple cider vinegar
  • 1 tsp lemon zest
  • 1 clove garlic, minced
  • 1 tsp Dijon mustard
  • 6 cups mixed baby greens or arugula
  • 1 cup cherry tomatoes, halved
  • 1 large avocado, diced
  • 1/2 cup cucumber, sliced
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Wash and dry the greens thoroughly. In a large mixing bowl, combine the greens, halved cherry tomatoes, sliced cucumber, thinly sliced red onion, and chopped parsley. Set the diced avocado aside.
  2. Pat the shrimp completely dry with paper towels. In a bowl, toss the shrimp with 2 tbsp olive oil, smoked paprika, garlic powder, salt, and black pepper.
  3. Heat a stainless steel or cast iron skillet over medium-high heat until shimmering. Add shrimp in a single layer and sear for 2–3 minutes per side until they are opaque pink and have a golden-brown crust. Remove from heat immediately.
  4. Whisk together 1/3 cup extra virgin olive oil, lemon juice, apple cider vinegar, lemon zest, minced garlic, and Dijon mustard until the emulsion is thick and creamy. Season with salt and pepper to taste.
  5. Pour the dressing over the salad base and toss gently. Fold in the seared shrimp and diced avocado last to maintain their structure.