📖 Instructions

1. Prepare the Shrimp: If using frozen shrimp, thaw them completely. Pat them dry with paper towels. In a bowl, toss the shrimp with olive oil, salt, pepper, and any other desired seasonings (such as garlic powder or paprika).
2. Cook the Shrimp: You can cook the shrimp in several ways. You can grill them for about 2-3 minutes per side until pink and opaque. Alternatively, you can pan-sear them in a skillet over medium-high heat for the same amount of time. For a hands-off approach, bake them in a preheated oven at 400°F (200°C) for about 8-10 minutes. If you do not have access to a oven, stovetop, or grill, you can boil them. Bring a pot of salted water to a boil, add the shrimp, and cook for 2-3 minutes until pink.
3. Cool the Shrimp: Once the shrimp are cooked, remove them from the heat and let them cool slightly. This will prevent them from wilting the salad greens later on.
4. Prepare the Avocado: While the shrimp are cooling, peel and pit the avocados. Dice them into bite-sized pieces. To prevent browning, toss the avocado with a little lemon juice.
5. Chop the Vegetables: Dice the red onion and bell pepper. Chop the cilantro (or parsley, if preferred). If you're using cherry tomatoes, halve or quarter them.
6. Make the Citrus Dressing: In a small bowl, whisk together the olive oil, lemon (or lime) juice, orange juice, honey (or maple syrup), Dijon mustard, salt, and pepper. Adjust the seasonings to your liking. Feel free to add a pinch of red pepper flakes for a bit of heat.
7. Assemble the Salad: In a large bowl, combine the cooked shrimp, diced avocado, red onion, bell pepper, cherry tomatoes, and cilantro. Pour the citrus dressing over the salad and gently toss to combine. Be careful not to overmix, as the avocado can become mushy. Alternatively you can use spring mix salad as the base of the salad.
8. Chill (Optional): For the best flavor, cover the salad and refrigerate it for at least 15-20 minutes to allow the flavors to meld. However, you can also serve it immediately if you're in a rush. This is optional but I believe it makes the salad taste better.
9. Serve: Serve the Shrimp and Avocado Salad chilled or at room temperature. You can serve it as a main course, a side dish, or as a filling for tacos or lettuce wraps. I had a friend who suggested serving it with crackers, which tasted great.
10. Enjoy!: Garnish with extra cilantro or a wedge of lemon or lime, if desired. Dig in and enjoy the delightful combination of flavors!