Ingredients
- 1 pound large shrimp, peeled and deveined
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- Juice of 2 lemons
- 3 tablespoons olive oil
- Salt and pepper to taste
- Feta cheese for topping (optional)
Equipment Needed
- Large mixing bowl
- Medium skillet
- Cooking spatula
- Knife and cutting board
- Measuring cups and spoons
- Serving bowl
Step-by-Step Instructions
Let’s dive into making this delicious salad! First, I heat a medium skillet over medium heat and add a splash of olive oil. Once the pan is hot, I toss in the peeled and deveined shrimp, seasoning them with salt and pepper. They usually take about 3-4 minutes to cook until they’re a lovely pink color and opaque. The smell of them sizzling is simply irresistible! Once done, I remove the shrimp from heat to cool—don’t worry, we’ll be adding them back in shortly! (See the next page below to continue steps…)