Shrimp, Asparagus and Avocado Salad


For the Shrimp

36 Oz. King Prawns, tails removed

4 cloves of garlic, minced

2 teaspoon ground basil

2 teaspoon dried thyme

2 teaspoon fine sea salt

2 teaspoon pepper

1 to 2 teaspoons cayenne pepper,

4 teaspoons sweet paprika

2 pounds Asparagus, cut in half, ends removed

2 teaspoon olive oil

For the Salad

8 cups lettuce of choice, washed

2 Avocado, cubed

1/2 red onion, sliced

2 handful fresh basil leaves

For the Dressing

2/3 cup greek yogurt

2 teaspoon lemon pepper

2 teaspoon lemon juice

4 tablespoons water

Salt to taste

For the Shrimp

In a shallow bowl, combine shrimp with all of the spice ingredients and rub in, until evenly coated.

Heat a large skillet on medium heat and add olive oil.

Saute the shrimp and Asparagus while turning occasionally for about 5 minutes.

For the Salad

Combine the lettuce leaves, avocado, onion slices and basil leaves in a salad bowl.

Add the shrimp and avocado over the top.

For the Dressing

Combine yogurt with lemon pepper, lemon juice, water and salt.

Mix well to combine, then drizzle the dressing over all. Enjoy!
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