Shrimp & Avocado Salad - Recipe from Price Chopper
Shrimp & Avocado Salad
Succulent lemon-pepper shrimp, cooked in butter, meets a vibrant mix of cherry tomatoes, red onion, cilantro, creamy avocado, and arugula. Tossed in a zesty lemon vinaigrette, it's a burst of flavors in a delightful seafood dish. Found in our Spring 2024 Gatherings magazine.
Succulent lemon-pepper shrimp, cooked in butter, meets a vibrant mix of cherry tomatoes, red onion, cilantro, creamy avocado, and arugula. Tossed in a zesty lemon vinaigrette, it's a burst of flavors in a delightful seafood dish. Found in our Spring 2024 Gatherings magazine.
- In medium bowl, toss shrimp and seasoning. In large skillet, melt butter over medium-high heat. Add shrimp; cook 6 minutes or until shrimp turn opaque throughout, turning once. Transfer shrimp to small bowl; cool slightly.
- In large bowl, whisk lemon juice, oil, salt and pepper. Add tomatoes, onion, cilantro and shrimp; toss. Fold in avocado and arugula. Makes about 6 cups.
