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Garlic fried shrimp and avocado salad
Celebrating Christmas in July? This garlic fried shrimp and avocado salad has all the flavours you need for an outstanding feast. Seriously - we can't wait to try this!
Ingredients
- 3 tablespoons unsalted butter
- 4 cloves of garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1 teaspoon cracked black pepper
- 1 lb raw large black tiger shrimp, peeled and deveined
- 1/4 cup extra virgin olive oil
- 1 lime, juiced and zested
- 1 teaspoon honey
- 1 head of Boston Bibb lettuce, roughly torn
- 2 avocados, sliced
- 4-5 radishes, thinly sliced
- Handful of fresh parsley, roughly chopped
Directions
- Add butter to a large pan over medium high heat. Let butter melt and add garlic and paprika.
- Fry the garlic and paprika in the butter for about two minutes - stirring frequently to ensure the garlic does not burn. Add the shrimp, salt and pepper and cook for five minutes, stirring and flipping the shrimp as you go. The shrimp are done when they have turned pink and have curled up. Set aside.
- To make the dressing, add olive oil, lime juice, zest and honey to a small bowl and whisk until fully incorporated.
- To assemble, place torn Bibb lettuce, avocados, radishes and parsley in a mixing bowl. Drizzle with dressing and toss to coat. Place salad on a serving platter and top with garlic shrimp.
- Add a few teaspoons of the garlic and paprika infused butter all over the salad. Enjoy!
