Yields4 ServingsPrep Time20 minsCook Time6 minsTotal Time26 mins
1lbraw 21-25 count tail-off peeled and deveined shrimp
2tspsalt-free lemon pepper seasoning
1tbspFinlandia unsalted butter
2tbspfresh lemon juice
2tbspolive oil
1cuphalved cherry tomatoes
¼cupchopped red onion
1tbspchopped fresh cilantro
1large avocado, peeled, pitted and chopped
1cupcup packed baby arugula
1
In medium bowl, toss shrimp and seasoning. In large skillet, melt butter over medium-high heat; add shrimp and cook 6 minutes or until shrimp turn opaque throughout, turning once. Remove from heat; cool slightly.
2
In large bowl, whisk lemon juice, oil, and ¼ teaspoon each salt and pepper. Add tomatoes, onion, cilantro and shrimp; toss. Fold in avocado and arugula. Makes about 6 cups.
Ingredients
1lbraw 21-25 count tail-off peeled and deveined shrimp
2tspsalt-free lemon pepper seasoning
1tbspFinlandia unsalted butter
2tbspfresh lemon juice
2tbspolive oil
1cuphalved cherry tomatoes
¼cupchopped red onion
1tbspchopped fresh cilantro
1large avocado, peeled, pitted and chopped
1cupcup packed baby arugula
Directions
1
In medium bowl, toss shrimp and seasoning. In large skillet, melt butter over medium-high heat; add shrimp and cook 6 minutes or until shrimp turn opaque throughout, turning once. Remove from heat; cool slightly.
2
In large bowl, whisk lemon juice, oil, and ¼ teaspoon each salt and pepper. Add tomatoes, onion, cilantro and shrimp; toss. Fold in avocado and arugula. Makes about 6 cups.
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
