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Charred Shrimp Bowls

Servings: 4

Ingredients

  • 1/2 cup homemade pesto sauce
  • 1 fresh lemon juice, and zest of
  • 1 Tbsp avocado oil extra-virgin olive oil, or ghee
  • Sea salt and ground pepper to taste
  • 1 1/2 lbs raw medium shrimp peeled and deveined
  • 2 large heads of bibb lettuce leaves torn
  • 1 small red onion sliced
  • 2 cups halved cherry tomatoes
  • 2 cups cooked quinoa
  • 1 large ripe avocado diced

Instructions

  • In a small bowl, whisk your pesto sauce together with the lemon zest and juice.
  • Season with sea salt and pepper to your taste. Set aside.
  • Heat your oil in a large skillet over medium heat.
  • Cook the shrimp until pink and opaque and slightly charred, for about 4 minutes total.
  • Season lightly with sea salt and pepper, and set aside to cool.
  • In a large bowl, add the lettuce, red onion, tomatoes, and cooked quinoa.
  • Drizzle everything with your pesto-lemon mixture and toss well to combine.
  • Divide this salad/quinoa mixture equally among four serving bowls then top each with your charred shrimp and avocado.