Name: Little Gem, Bronze Roasted Shrimp and Avocado Salad
Ingredients: 1 head Sweet Gem Lettuce-washed (dried and cut into ½” strips); 2 Avocados (firm semi-ripe); 1 Hard Boiled Egg (peeled chopped); 1 cup Roma Tomatoes (Coarse Diced); ½ cup Crumbled Feta; 2 T Olive Oil (for Shrimp); 8 each Jumbo Shrimp (8-12 raw, peeled, deveined/4per person); 1 T Sea Salt; 1.5 T Black Pepper; 2 T Smoked Paprika; 2 T Onion Powder; 1 t Garlic Powder; 1 t Thyme Dr. Leaf; ½ t Cayenne; 1/4 c Fresh squeezed Lemon Juice; 2 t fresh chopped Garlic; 1 T Chopped Shallot; 1 T Dijon; 2 T Honey; 1/4 C Champagne or White Wine Vinegar; 2 T Chopped Parsley; 2 ¼ c EV Olive Oil; Salt and Black Pepper to taste

Chef Richard Rowland’s salad recipe brings together the refreshing flavors of Sweet Gem Lettuce, creamy avocados, and savory bronze-roasted shrimp for a delightful meal perfect for a hot summer day.

This light and flavorful salad hits all the right notes with the crispness of the lettuce, the richness of the avocados, and the satisfying taste of the shrimp. It’s a great option for a cooling and satisfying meal during the warmer months.

Little Gem, Bronze Roasted Shrimp and Avocado Salad

Chef Richard Rowland's salad recipe combines Sweet Gem Lettuce, avocados, and bronze-roasted shrimp for a delicious meal.

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Course Salad

Cuisine American

Servings

Equipment

1 Roasting Pan

Ingredients

Salad

1 head Sweet Gem Lettuce-washed dried and cut into ½” strips
2 Avocados firm semi-ripe
1 Hard Boiled Egg peeled chopped
1 cup Roma Tomatoes Coarse Diced
½ cup Crumbled Feta
2 T Olive Oil for Shrimp
8 each Jumbo Shrimp 8-12 raw, peeled, deveined/4per person

Shrimp Seasoning: Mix together the following

1 T Sea Salt
1.5 T Black Pepper
2 T Smoked Paprika
2 T Onion Powder
1 t Garlic Powder
1 t Thyme Dr. Leaf
½ t Cayenne

Lemon Garlic Vinaigrette: Blend together

1/4 c Fresh squeezed Lemon Juice
2 t fresh chopped Garlic
1 T Chopped Shallot
1 T Dijon
2 T Honey
1/4 C Champagne or White Wine Vinegar
2 T Chopped Parsley
2 ¼ c EV Olive Oil
Salt and Black Pepper to taste

Instructions

Assemble all salad item and place in a large salad bowl. Set aside.
With bronze seasoning mix, generously season shrimp, add oil and mix well to marinate for a few minutes. Place shrimp on a large enough sheet pan and roast in a 375F oven for about 7minutes. Check as ovens vary. Remove when done.
Toss salad items with some vinaigrette to barely coat but adequately flavor lettuce. Top with shrimp and serve.

Keyword Avocado, Shrimp

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