Shrimp Guacamole Salad

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  Shrimp(454g)
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  Lemon Juice, Fresh(30g)
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  Garlic(10g)
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  1 pinch salt
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  1 pinch pepper
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  Lettuce, Romaine(960g)
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  Avocado
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  Yellow Onion
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  Tomato, Cherry(240g)
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  JalapeñO Pepper
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  JalapeñO Pepper
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  Lemon Juice, Fresh(30g)
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  Olive oil(15g)

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

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  Cilantro, Fresh(120g)
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  1/2 teaspoon kosher salt or more to taste
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  Cumin, Ground(1g)

Instructions

1. 1Pat the raw shrimp dry with paper towels, then toss in a bowl with minced garlic, half of the lemon juice, salt, and pepper to taste—let sit 5 minutes.
2. 2Heat olive oil in a large skillet over medium-high heat for 1–2 minutes until shimmering, then add the shrimp in a single layer and cook 2–3 minutes per side until the shrimp are opaque and no longer translucent, with an internal temp of 165°F—transfer to a plate and cool slightly.
3. 3Roughly chop the romaine lettuce and dice the onion, tomato, and jalapeños; cut the avocado in half, remove the pit, and scoop the flesh into bite-sized pieces.
4. 4Divide the lettuce evenly into 4 large airtight containers or bowls as your base layer.
5. 5Top each container with one-quarter of the cooled shrimp, avocado, onion, tomato, and jalapeños, distributing evenly.
6. 6Drizzle each container with remaining lemon juice and a pinch of ground cumin, then sprinkle with fresh cilantro, salt, and pepper to taste.
7. 7Seal the containers and refrigerate until ready to serve, up to 2 days—toss gently before eating to combine all ingredients.