Ingredients:

  • 1 pound (450g) large shrimp, peeled and deveined
  • 1 tablespoon (15ml) olive oil
  • 1/2 teaspoon (2.5ml) garlic powder
  • 1/4 teaspoon (1.25ml) red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • 2 ripe avocados, pitted and diced
  • 1 pint (about 500g) cherry tomatoes, halved
  • 1/2 cup (60g) red onion, finely diced
  • 1/4 cup (15g) fresh cilantro, chopped
  • 1/4 cup (60ml) fresh lime juice
  • 2 tablespoons (30ml) olive oil
  • 1 tablespoon (15ml) honey or agave nectar (optional)
  • 1/4 teaspoon (1.25ml) salt, or to taste
  • 1/4 teaspoon (1.25ml) freshly ground black pepper, or to taste

Instructions:

  1. Heat olive oil in a large skillet over medium heat. Add shrimp, garlic powder, red pepper flakes (if using), salt, and pepper. Cook until pink and opaque, about 2-3 minutes per side. Remove from heat and let cool slightly.
  2. In a large mixing bowl, gently combine the diced avocado, halved cherry tomatoes, diced red onion, and chopped cilantro.
  3. In a small bowl, whisk together the lime juice, olive oil, honey (if using), salt, and pepper until well combined.
  4. Once the shrimp is cool enough to handle, add it to the bowl with the avocado and tomatoes.
  5. Pour the lime dressing over the salad and gently toss to combine, being careful not to mash the avocado.
  6. Serve immediately or chill for later. Garnish with extra cilantro, if desired.