Charred Avocado Southwest Shrimp Salad
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Charred Avocado Southwest Shrimp Salad
  1. Preheat grill to medium flame.
  2. Cut avocados in half. Discard avocado seeds.
  3. Brush flesh of avocados and romaine leaves with olive oil and season with rub.
  4. Grill both avocados and romaine until char marks appear, about 3 to 4 minutes. Remove from heat and set aside.
  5. Combine shrimp, beans, and pico de gallo together and mix well.
  6. To serve, place 2 pieces of grilled romaine onto a plate with charred avocado. Spoon in a generous helping of shrimp mixture along with a dollop of yogurt.
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