I N G R E D I E N T S
- 1 lb of shrimp; peeled + deveined (As much or as little as you like--I love shrimp! If you prepare too much you can always use the leftovers for another meal.)
- 1 head of romaine lettuce
- 3 avocados
- 2 tomatoes
- 1 tbsp cilantro
- 1 tbsp extra virgin olive oil
- 1/2 lemon
- 1/2 lime
- 1 tsp kosher salt (or salt of your choice)
- 1/2 tsp black pepper
Prepare to make the salsa by adding the avocado (peeled), tomato and cilantro into a food processor (if you don't have one you can simply finely chop all of the ingredients and mix into a bowl, using a spoon to smooth out the avocado). Drizzle with lemon and lime juice, a little salt and pepper and blend.
Thoroughly wash and dry the lettuce.
Set aside until the shrimp is done.
In a medium pan over medium heat, cover the pan in olive oil and sautee the shrimp adding salt and pepper to taste. I just eyeball the shrimp until it looks done, usually about 5-7 minutes.
Base the lettuce with the salsa and top with the shrimp.