Ingredients:

  • 1 lb Large Shrimp (16-20 count), peeled and deveined
  • 1 tsp Smoked Paprika
  • 0.5 tsp Garlic Powder
  • 1 tbsp Avocado Oil
  • 0.5 tsp Kosher Salt
  • 0.25 tsp Cracked Black Pepper
  • 0.5 cup Fresh Cilantro, chopped
  • 3 tbsp Extra Virgin Olive Oil
  • 1 large Lime, juiced and zested
  • 2 tbsp Orange Juice
  • 1 tsp Honey or Monk Fruit Drops
  • 2 large Hass Avocados, sliced or cubed
  • 5 oz Mixed Baby Greens or Arugula
  • 0.25 cup Red Onion, paper-thinly sliced
  • 2 tbsp Toasted Pepitas

Instructions:

  1. Pat the shrimp dry with paper towels. In a medium bowl, toss the shrimp with smoked paprika, garlic powder, salt, pepper, until evenly coated. Add avocado oil.
  2. Heat a large cast-iron skillet over medium-high heat. Once hot, add the shrimp in a single layer. Sear for 120 seconds then flip and cook for 60-90 seconds until edges are golden-brown and the shrimp is opaque.
  3. In a small glass mason jar, combine the chopped cilantro, extra virgin olive oil, lime juice, lime zest, orange juice, and honey (or monk fruit). Shake vigorously to emulsify the dressing.
  4. In a large wooden bowl, lay a base of mixed baby greens. Arrange the sliced avocados, thinly sliced red onion, and warm seared shrimp on top.
  5. Drizzle the citrus-cilantro dressing over the salad and garnish with toasted pepitas for crunch. Serve immediately.