Ingredients:

  • 1 pound (450g) medium shrimp, peeled and deveined
  • 1 tablespoon (15ml) olive oil
  • 1 clove garlic, minced
  • 1/4 teaspoon (1.25ml) red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • 1 head of butter lettuce or romaine lettuce, leaves separated
  • 1 ripe avocado, pitted and diced
  • 1/2 cup (75g) cherry tomatoes, halved
  • 1/4 cup (30g) red onion, thinly sliced
  • 1/4 cup (15g) fresh cilantro, chopped
  • 3 tablespoons (45ml) olive oil
  • 2 tablespoons (30ml) lime juice, freshly squeezed
  • 1 teaspoon (5ml) honey or maple syrup
  • 1/2 teaspoon (2.5ml) Dijon mustard

Instructions:

  1. Heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes (if using), and cook for 30 seconds until fragrant.
  2. Add shrimp and cook for 2-3 minutes per side, until pink and opaque. Season with salt and pepper. Remove from heat and let cool slightly.
  3. Wash and dry lettuce leaves. Arrange lettuce leaves on a serving platter.
  4. In a mixing bowl, combine avocado, cherry tomatoes, red onion, and cilantro. If using, roughly chop the cooked shrimp into bite-sized pieces.
  5. In a small bowl, whisk together olive oil, lime juice, honey (or maple syrup), Dijon mustard, salt, and pepper.
  6. Gently toss the shrimp (if using) and salad ingredients with the lime dressing.
  7. Spoon the mixture into the prepared lettuce cups. Serve immediately. Garnish with extra cilantro or a lime wedge, if desired.