[ad_1]
⠀
Use some of the citrus sauce from the shrimp as a double duty dressing. Or, if you don’t have enough sauce for the dressing, simply use a good extra virgin olive oil (I like the lemon flavored varieties) with an additional squeeze of citrus.⠀
.⠀
Ingredients⠀
1 pound mediumPan-Seared Citrus Shrimp 31/40⠀
8 cups greens such as arugula spinach, or spring mix⠀
Fruity or lemon-flavored extra virgin olive oil⠀
Juice of 1/2 lemon or 1/2 orange⠀
1 avocado sliced or diced⠀
1 shallot minced⠀
4 ounces toasted sliced almonds⠀
Kosher salt and freshly ground black pepper⠀
.⠀
Instructions⠀
Prepare the recipe for the Pan-Seared Citrus Shrimp, or gently warm the leftover shrimp. Or, if you prefer, serve the shrimp chilled.⠀
Toss the shrimp with the salad greens in a large bowl. Lightly drizzle with olive oil, and if desired, some of the sauce remaining from the shrimp with a generous squeeze of citrus, and toss lightly to coat. Add the avocado, shallots and sliced almonds and then season with kosher salt and freshly ground black pepper and serve.
[ad_2]
