Shrimp with Grilled Little Gem & Avocado Lime Dressing
Ingredients
- —250 g large raw shrimp, peeled
- —2 little gem lettuces
- —1 ripe avocado
- —1 lime
- —2 tbsp Greek yogurt 0%
- —1 tbsp fresh cilantro
- —1 tbsp fresh chives
- —1 tsp extra virgin olive oil
- —1 tsp chili flakes (optional)
- —Freshly ground black pepper
- —Pinch of sea salt
Instructions
Grilled little gem takes on a surprisingly soft, slightly sweet flavor, making it the perfect base for juicy shrimp. The creamy avocado lime dressing and fresh herbs make this a light, protein-rich lunch with a summery vibe.
Halve the little gem lengthwise and lightly brush the cut side with olive oil.
Grill the lettuce for 2 minutes on the cut side until nice grill marks appear, but the core remains crisp.
Blend the avocado with Greek yogurt, lime juice, lime zest, and a few tablespoons of water until smooth.
Season with pepper and a small pinch of salt.
Cook the shrimp for 2 to 3 minutes in a hot pan until they are nicely pink and just cooked through.
Divide the grilled little gem over two plates, spoon the avocado lime dressing over, and top with the warm shrimp.
Finish with cilantro, chives, and optionally a pinch of chili flakes.
Serving Tip
Garnish with extra lime wedges and some toasted pumpkin seeds for a subtle crunch.
Storage Tip
The avocado lime dressing can be stored covered in the refrigerator for up to 1 day. Grill the little gem and cook the shrimp just before serving.