This healthy, flavorful recipe takes only minutes to prepare. It’s cool and light and pairs perfectly with our Sauvignon Blanc!
Easy Shrimp and Avocado Salad with Tomatoes
2 servings Prep: 15 Min Cook: 5 Min
8 oz. raw shrimp, peeled and deveined
2 tablespoons salted butter, melted
1 large avocado, diced
1 handful cherry tomatoes, diced
1/2 red onion, minced
Freshly chopped cilantro or parsley
1 tablespoon lime juice
1 tablespoon olive oil
Salt and fresh cracked pepper
Toss shrimp with melted butter in a bowl until well-coated. Heat a skillet over medium-high heat. Add shrimp to the skillet in a single layer, searing for a minute or until it starts to become pink around the edges, then flip and cook until shrimp are cooked through, less than a minute. Transfer shrimp to a shallow plate and allow cooling while you prepare the other ingredients.
Add all other ingredients (avocado, tomato, red onion, and cilantro) to a large mixing bowl. drizzle with olive oil and lime juice, and toss to mix everything together. Add cooked shrimp and give a quick stir. Season with salt and pepper, to taste.
Serve with Bent Creek Sauvignon Blanc. Enjoy!