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

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  500 g Shrimp
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  2 Garlic(6g)
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  1 tsp Basil, Dried
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  1 tsp Thyme, Dried
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  1 tsp 1 teaspoon sea salt
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  1 tsp 1 teaspoon fresh cracked black pepper
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  0.5 tsp Cayenne Pepper, Ground
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  2 tsp Paprika, Ground
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  2 Asparagus(908g)
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  1 tsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  4 cup Lettuce, Romaine
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  1 Avocado(150g)
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  0 Yellow Onion(28g)
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  1 Basil, Fresh
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  0.3 cup Greek Yogurt (2%)

  Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.

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  1 tsp 1 teaspoon lemon pepper
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  1 tsp Lemon Juice, Fresh
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  2 tbsp 2 Tablespoons Water, ((Or Olive Oil))

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Salt to taste

Instructions

1. 1Mince the garlic and combine it with the dried basil, dried thyme, cayenne pepper, and paprika in a small bowl. Pat the shrimp dry with paper towels, then rub the spice mixture evenly over all the shrimp until fully coated.
2. 2Heat the olive oil in a large skillet over medium-high heat for 1–2 minutes until shimmering. Add the spiced shrimp and cook 2–3 minutes per side, stirring occasionally, until the shrimp turn opaque and the spice coating darkens to deep brown (internal temp reaches 165°F).
3. 3Add the asparagus to the same skillet and cook 3–4 minutes over medium-high heat, stirring occasionally, until the spears are tender-crisp and lightly charred at the tips.
4. 4While the shrimp and asparagus cook, whisk together the Greek yogurt, lemon juice, and lemon pepper in a small bowl until smooth. Season to taste with salt.
5. 5Roughly chop the romaine lettuce and thinly slice the onion. Divide the lettuce and onion evenly between two airtight containers while still at room temperature.
6. 6Slice the avocado and divide evenly between the two containers, arranging over the lettuce. Top each container with half the cooked shrimp and half the asparagus while still warm.
7. 7Tear the fresh basil leaves and scatter evenly over both salads. Drizzle each container with half the lemon pepper yogurt dressing, seal the lids, and refrigerate until ready to serve.