Shrimp and Avocado Salad

Instructions

1. Step 1

   Whisk the lime juice with 2 tbsp (30 ml) olive oil and ⅜ tsp (2 gr) salt in a large mixing bowl.

   Ingredients used: 30.0 ml Extra Virgin Olive Oil, 45.0 ml Lime Juice, 2.0 gr Salt

   Cookware: mixing bowl, whisk

2. Step 2

   Chop the romaine, halve the tomatoes, dice the cucumber, thinly slice the red onion, and chop the cilantro. Add them to the dressing.

   Ingredients used: 200.0 gr Cherry Tomato, 10.0 gr Cilantro, 200.0 gr Cucumber, 60.0 gr Red Onion, 150.0 gr Romaine Lettuce

   Cookware: Chef Knife, cutting board, mixing bowl

3. Step 3

   Halve, pit, peel, and dice the avocados. Add them to the bowl and gently toss the salad.

   Ingredients used: 2.0 piece Avocado

   Cookware: Chef Knife, cutting board, mixing bowl, Salad servers

4. Step 4

   Pat the shrimp dry, then combine it in a medium bowl with 1 tbsp (15 ml) olive oil, ⅜ tsp (2 gr) salt, the garlic, black pepper, and cumin.

   Ingredients used: 15.0 ml Extra Virgin Olive Oil, 5.0 gr Garlic, 1.0 gr Ground Black Pepper, 1.0 gr Ground Cumin, 2.0 gr Salt, 450.0 gr Shrimp

   Cookware: medium bowl

5. Step 5

   Heat a large skillet over medium heat. Add the seasoned shrimp in one layer and cook, turning once, until opaque and the centers reach 63°C.

   Timer: 5 min (fixed)

   Cookware: skillet, spatula

6. Step 6

   Transfer the shrimp to a clean plate and let it cool for 5 minutes.

   Timer: 5 min (fixed)

   Cookware: plate, spatula

7. Step 7

   Add the warm shrimp to the dressed salad, toss gently, and serve immediately.

   Cookware: mixing bowl, Salad servers