Spicy Garlic Shrimp and Avocado Cumber Salad
Servings: 2
Ingredients
- 1 pound spicy garlic shrimp, see below, chilled
- 2 cups cucumber, peeled, seeds removed and sliced into bite sized-sticks
- 1/4 cup red onion, diced
- 2 avocados, cubed
- 1/4 teaspoon kosher salt
- juice of 1 lime
for the Spicy Garlic Shrimp
- 3 tablespoons extra-virgin olive oil
- 4 garlic cloves, chopped
- 1 teaspoon kosher salt
- ½ teaspoon cayenne
- ½ teaspoon paprika
- zest of 1 lemon
- juice of 1 lemon
- ¼ cup chopped chives
- 1 pound shrimp
Instructions
- In a large bowl, combine the cucumber, red onion, avocado, salt and lime. Stir to combine. Place in the fridge and let chill for 30 minutes.
- Pour onto a platter, top with the chilled spicy garlic shrimp. Serve immediately.
for the Spicy Garlic Shrimp
- Heat the oven to 400 degrees.
- In a medium sized mixing bowl place 2 tablespoons of oil, 2 cloves of chopped garlic, ½ teaspoon of salt, ¼ teaspoon of cayenne, ¼ teaspoon of paprika and the lemon zest. Stir well to combine. Add the shrimp and turn the shrimp several times to coat.
- In a second medium sized bowl place 1 tablespoon of of oil, 2 cloves of chopped garlic, ½ teaspoon of salt, ¼ teaspoon of cayenne, ¼ teaspoon of paprika, juice of 1 lemon and the chives. Stir well to combine and set aside.
- Pour the shrimp mixture onto a foil-lined baking sheet. Spread the shrimp out into an even single layer. Place the shrimp into the oven and cook until pink, about 8 to 10 minutes (this will vary on the size of shrimp used).
- Remove the shrimp from the oven and with a slotted spoon place the cooked shrimp into the second bowl with the spices and lemon juice. Turn the shrimp several times to coat well. Place in the fridge to chill or serve immediately.
Notes
Eat this salad with a side of tortillas to scoop up all the goodness. Click here to watch a video on how to open an avocado and remove the pit. This recipe is easily doubled.
Two mixing bowls are required for this recipe.
