THROW ANOTHER SHRIMP ON THE BarB
Mexican Shrimp Salad with avocado, black beans, and cilantro
1/2 lb jumbo shrimp, cleaned and devained
2 tablespoons + 1 tablespoon olive oil
½ teaspoon Celtic slat (¼ teaspoon for shrimp + ¼ teaspoon for salad)
2 romaine hearts, roughly chopped
1/2 English cucumber, cut into half moons
3/4 cup canned black beans
1 avocado, sliced
2 tablespoons toasted and salted pepitas
1/2 cup roughly chopped cilantro
Toss the shrimp with 2 tablespoons olive oil and salt. Meanwhile, heat a
large sauté pan over a medium flame. Add the shrimp to the pan in an
even layer, and sear until fully cooked, about 1-2 minutes per side.
Transfer to a plate.
Toss together the romaine, cucumber, black beans, avocado, pepitas,
cilantro, remaining tablespoon olive oil, and ¼ teaspoon salt. Top with the
shrimp and serve.
Vegetarian alternative: Don't add shrimp