Shrimp Salad

Ingredients:

1 pound raw, peeled and simmered shrimp

2 tablespoons olive oil or avocado, divided (I use avocado oil for cooking and olive oil as a drizzle/dressing)

1-2 cloves fresh garlic, chopped or pressed

2 large avocados, cut into cubes

8 oz. mixed cherry tomatoes, cut in half

1 green chili, seedless and sliced

a good handful of fresh cilantro leaves or flat leaf parsley, chopped

1 large fresh lemon, both juice and zest

sea salt and pepper black freshly ground

Preparation:

Heat a tablespoon of oil in a large skillet over medium-high heat. Add the shrimp and minced garlic, then cook for 3-4 minutes, or just until the shrimp are pink and no longer translucent.

Season shrimp with sea salt and pepper to taste, remove from heat. In a large bowl, add the cooked shrimp, chopped tomatoes, diced avocado, diced chili, and chopped cilantro leaves.

Sprinkle with the remaining spoonful of oil and squeeze fresh lemon juice, add the zest, then stir very gently to combine everything. Adjust the condiments to your liking.

Adjust the condiments to your liking and enjoy! I prefer to eat this salad within the few hours of making it, but it keeps well in the fridge for a day or two.

Enjoy!