Ingredients
Garlic Shrimp
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 lemon, zested (save the lemon for serving over the cooked shrimp)
- ½ teaspoon sea salt
- 1 ¼ pounds shrimp, peeled and deveined
Lemon Avocado Dressing
- 1 avocado
- 2 tablespoons Dijon mustard
- 1 tablespoon capers, drained
- 1 lemon juiced (about 3 tablespoons)
- 2 garlic cloves
- ½ teaspoon sea salt
- 1 teaspoon gluten-free Worcestershire sauce
- ¼ cup filtered water
Salad
- 6 heads little gem lettuce, or any other lettuce of preference such as romaine or iceberg lettuce, or a mixture
- 2 tablespoons capers, drained and patted dry using a paper towel
Method
Step 1
To prepare the shrimp, add the olive oil, garlic, lemon zest, and sea salt to a bowl. Add the shrimp and stir to combine. Marinade while preparing the rest of the salad components.
Step 2
Make the dressing by adding all of the dressing ingredients into a high-speed blender, blend until smooth. Adjust the thickness of the dressing with more filtered water if needed, though it should be more thick than thin.
Step 3
Preheat a large cast iron pan over medium-high heat. Once the pan is hot add the shrimp and fry for 1-2 minutes per side. Transfer the shrimp from the pan onto a plate, squeeze lemon juice from the zested lemon over the shrimp and set aside while frying the remaining capers.
Step 4
Heat the cast iron pan over medium-high heat again to fry the capers (from the salad ingredients). Add the capers to the pan and fry until golden brown, about 30-45 seconds. Remove capers from the pan and transfer onto a plate lined with a paper towel to drain.
Step 5
To assemble the salad, toss lettuce of choice together with the dressing in a large bowl until evenly coated. Top with the shrimp and garnish with the crispy capers to finish, serve immediately.
Nutritional analysis per serving: Calories: 190, Total Fat: 11g, Saturated Fat: 1g, Cholesterol: 158mg, Sodium: 1751mg, Carbohydrates: 10g, Fiber: 4g, Sugars: 3g, Protein: 19g, Net Carbs: 5g
