Ingredients: 

Avocado & Lemon Herb Vinaigrette

• 2 tsp extra virgin olive oil

• 2 tsp lemon juice

• ½ tsp Dijon mustard

• 1/8 tsp salt

• 1/8 tsp ground black pepper

• ¼ tsp dried basil

• Blackened Shrimp

• 1 lb. raw, medium-sized, peeled, deveined shrimp

• ½ tsp paprika

• ¼ tsp salt

• ¼ tsp dried oregano

• ¼ tsp dried thyme

• 1/8 tsp garlic powder

• 1/8 tsp cayenne pepper

• 1/8 tsp ground black pepper

  Salad

• 3 cups chopped romaine lettuce

• ½ cup thinly sliced cucumber

• ½ cup halved cherry tomatoes

• 3 oz. cubed avocado

• 2 scallions, sliced thin

Directions:

1. For the vinaigrette, in a small bowl, whisk together the olive oil, lemon juice, dijon mustard, salt, pepper and basil. Set aside until ready to use.

2. Heat a large nonstick skillet to high. In a medium bowl, toss the shrimp with the paprika through the black pepper. Add the shrimp to the heated skillet and cook for 1 to 2 minutes per each side, until bright pink and cooked through.

3. While the shrimp cooks, divide the lettuce, cucumber, tomatoes, avocado and scallions between two plates. Drizzle each salad with half of the vinaigrette (about 2 teaspoons each). Top each salad with ½ of the cooked shrimp.

Yield: 2 servings

Nutrition Facts per Serving: 310 calories, 34g protein, 14 carbohydrate, 13g fat