Ingredients:

  • 1 pound (454g) large shrimp, peeled and deveined
  • 1 tablespoon (15ml) olive oil
  • 1/2 teaspoon (2.5ml) salt
  • 1/4 teaspoon (1.25ml) black pepper
  • 2 ripe avocados, pitted and diced
  • 1 pint (473ml) cherry tomatoes, halved or quartered
  • 1/4 cup (60ml) red onion, finely chopped
  • 1/4 cup (15g) fresh cilantro, chopped
  • 3 tablespoons (45ml) olive oil
  • 2 tablespoons (30ml) fresh lime juice
  • 1 tablespoon (15ml) honey or agave nectar
  • 1/2 teaspoon (2.5ml) salt
  • 1/4 teaspoon (1.25ml) black pepper

Instructions:

  1. Heat olive oil in a skillet over medium heat. Add shrimp, salt, pepper (and red pepper flakes, if using). Cook for 2-4 minutes per side, or until pink and opaque.
  2. While the shrimp is cooling, dice the avocado and halve or quarter the cherry tomatoes. Finely chop the red onion and cilantro (or parsley).
  3. In a small bowl, whisk together the olive oil, lime juice, honey, salt, and pepper until well combined.
  4. In a large bowl, combine the cooked shrimp, diced avocado, tomatoes, red onion, and cilantro (or parsley).
  5. Pour the dressing over the salad and gently toss to combine. Serve immediately or chill for later.