Name: Zesty Spanish Shrimp & Avocado Ensalada with Lemon-Paprika Dressing
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1 lb (450g) large shrimp, peeled and deveined; 1 tablespoon olive oil; 1 teaspoon smoked paprika; 1/2 teaspoon sea salt; 1/2 teaspoon freshly ground black pepper; 1 cup cherry tomatoes, halved; 1/2 English cucumber, diced; 1/2 small red onion, thinly sliced; 1 ripe avocado, diced; 1/4 cup pitted green olives, sliced; 2 tablespoons fresh parsley, chopped; 1 tablespoon fresh lemon juice; 2 tablespoons extra-virgin olive oil; 1 teaspoon sherry vinegar (or red wine vinegar)

From craving to table

Instructions

1
Pat shrimp dry and toss with 1 tablespoon olive oil, smoked paprika, salt, and pepper.
2
Heat a large skillet over medium-high heat. Add shrimp and cook 2–3 minutes per side, until pink and opaque. Remove from heat and let cool slightly.
3
In a large bowl, combine cherry tomatoes, cucumber, red onion, avocado, and green olives.
4
Add the cooked shrimp to the bowl.
5
In a small bowl, whisk together lemon juice, extra-virgin olive oil, and sherry vinegar.
6
Drizzle dressing over the salad and gently toss to combine.
7
Sprinkle chopped parsley on top before serving. Serve chilled or at room temperature.

Zesty Spanish Shrimp & Avocado Ensalada with Lemon-Paprika Dressing

Instructions

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