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–+ servings
shrimp avocado salad
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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.
Course: Salad
Cuisine: American
Keyword: Avocado, Shrimp
Yield: 2

Equipment

  • 1 Roasting Pan

Materials

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.