Zesty Lime Shrimp Salad

Instructions

1. Step 1

   Place the romaine, tomatoes, cucumber, red onion, cilantro, and jalapeño in a large mixing bowl.

   Ingredients used: 250.0 gr Cherry Tomato, 20.0 gr Cilantro, 200.0 gr Cucumber, 1.0 piece Jalapeño, 80.0 gr Red Onion, 250.0 gr Romaine Lettuce

   Cookware: Chef Knife, cutting board, Large Mixing Bowl

2. Step 2

   Whisk 4 tbsp (60 ml) lime juice with 2 tbsp (30 ml) olive oil, half the garlic, the honey, and ⅜ tsp (2 gr) salt until blended. Set the dressing aside.

   Ingredients used: 3.0 gr Garlic, 15.0 gr Honey, 60.0 ml Lime Juice, 30.0 ml Olive Oil, 2.0 gr Salt

   Cookware: Small Mixing Bowl, whisk

3. Step 3

   Pat the shrimp dry, then toss them with the remaining lime juice and garlic, the cumin, the remaining salt, and the black pepper.

   Ingredients used: 1.0 gr Black Pepper, 3.0 gr Garlic, 2.0 gr Ground Cumin, 15.0 ml Lime Juice, 600.0 gr Raw shrimp, 3.0 gr Salt

   Cookware: Medium mixing bowl

4. Step 4

   Heat the remaining olive oil in 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)

   Ingredients used: 15.0 ml Olive Oil

   Cookware: large skillet, tongs

5. Step 5

   Add the avocado and dressing to the prepared vegetables and toss gently. Divide among plates and top with the warm shrimp.

   Ingredients used: 2.0 piece Avocado

   Cookware: Chef Knife, cutting board, Large Mixing Bowl, tongs