Shrimp Avocado Tomato Salad

Ingredients:
FOR THE SHRIMP
1 tbsp olive oil
1/2 lb raw shrimp, peeled and deveined tail-on
Salt and ground black pepper
FOR THE SALAD
4-6 cups romaine lettuce, washed and chopped
1 cup cherry tomatoes, cut in half
3 slices of red onions
Half avocado
2 medium boiled eggs, sliced
Feta cheese for garnishing

FOR THE DRESSING
1 tbsp freshly squeezed lemon juice
3 tbsp extra virgin olive oil
1 tbsp Dijon mustard
Salt and fresh ground black pepper to taste
Directions:
FOR THE SHRIMP
Using paper towels, pat dry shrimp and add in a medium bowl.
Add salt and black pepper. Stir well.
In a skillet, heat olive oil over medium-high heat. Add shrimp and cook for about 1-2 minutes each side or until they are cooked through. Set aside.

FOR THE SALAD
In a large salad bowl, add lettuces, red onions, cherry tomatoes, boiled eggs and cooked shrimp.
Slice avocados and arrange on salad.
In a mason jar, pour the freshly squeezed lemon juice, olive oil and Dijon mustard. Add salt and pepper and whisk everything together. Continue to whisk while streaming in the olive oil*.
Taste to check the seasoning and pour over the salad.
Top with feta cheese.

Enjoy,
Eamonn 🙂
By @primaverakitchen