Blackened Shrimp, Asparagus and Avocado Salad with Lemon Pepper Yogurt Dressing

• Gluten free

• Seafood

  • 500 g Shrimp, raw large

• Produce

  • 2 bunches Asparagus
  • 1 Avocado
  • 1 tsp Basil, ground
  • 1 handful Basil, fresh leaves
  • 4 cups Cos lettuce
  • 2 cloves Garlic
  • 1/4 Red onion
  • 1 tsp Thyme, dried

• Condiments

  • 1 tsp Lemon juice

• Baking & Spices

  • 1 tsp Black pepper, Fresh cracked
  • 2 tsp Cayenne pepper
  • 1 tsp Lemon pepper
  • 2 tsp Paprika, sweet
  • 1 Salt
  • 1 tsp Sea salt

• Oils & Vinegars

  • 1 tsp Olive oil

• Dairy

  • 1/3 cup Greek yogurt

• Liquids

  • 2 tbsp Water

Found on cafedelites.com

Description

Ingredients

• 500g raw peeled large shrimp (King Prawns), tails removed
• 2 cloves of garlic, minced
• 1 teaspoon ground basil
• 1 teaspoon dried thyme
• 1 teaspoon sea salt
• 1 teaspoon fresh cracked black pepper
• 2 teaspoons cayenne pepper
• 2 teaspoons sweet paprika (or smokey for a different flavour option)
• 2 bunches of Asparagus, halved
• 1 teaspoon olive oil
• 4 cups Cos lettuce leaves (or lettuce of choice), washed and ready to use
• 1 Avocado, cubed
• ¼ red onion, sliced
• 1 handful fresh basil leaves
• ⅓ cup greek yogurt
• 1 teaspoon lemon pepper
• 1 teaspoon lemon juice (optional for extra flavour)
• 2 tablespoons water (or olive oil)
• Salt to taste

Directions

• In a shallow bowl, combine shrimp (prawns) with all of the spice ingredients, and rub into the shrimp until evenly coated. Heat a large pan/skillet on medium heat and add the olive oil. Saute the shrimp/prawns and the Asparagus while turning occasionally until the shrimp/prawns and asparagus have started to change colour and are just cooked (about 5 minutes).
• Combine the lettuce leaves, avocado, onion slices and basil leaves in a salad bowl. Add the shrimp/prawns and avocado over the top. Drizzle with the dressing.
• Combine the yogurt in a bowl with the lemon pepper, lemon juice (if using), water and salt. Mix well to combine.