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Pesto Shrimp Avocado Salad

Ingredients

  • 1.5 lbs. jumbo raw shrimp peeled and deveined
  • 1/2 cup homemade or store-bought pesto sauce, divided
  • 1 Tbsp extra virgin olive oil or avocado oil
  • 2 cloves fresh garlic pressed or minced
  • sea salt and ground pepper
  • 2 cups mixed cherry tomatoes halved
  • 2 medium avocados peeled, pitted and chopped
  • lemon juice of 1/2 lemon
  • freshly picked basil leaves to garnish

Instructions

  • In a large bowl, combine raw shrimp, 1/4 cup of your pesto, a pinch of sea salt and pepper, then gently stir to coat very well.
  • Heat oil in a large skillet over medium-high heat.
  • Once the oil is hot, then add in your minced garlic, and saute for 1 minute, then add in your pesto-coated shrimp to the pan, gently, one at a time, in a single layer.
  • Cook for about 2 minutes on each side, or until your shrimp turns pink and opaque.
  • Set cooked shrimp aside in a large bowl.
  • Once your shrimp has cooled down a bit, add in the chopped tomatoes and avocado. Add in remaining 1/4 cup pesto.
  • Drizzle everything with your fresh squeezed lemon juice then season with sea salt and pepper to taste.
  • Very gently stir to combine.
  • Garnish with fresh basil leaves and enjoy!