Shrimp Guacamole Salad

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  1 lbs Shrimp
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  2 tbsp Lemon Juice, Fresh
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  2 tsp Garlic
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  1 1 pinch salt
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  1 1 pinch pepper
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  4 cup Lettuce, Romaine
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  2 Avocado(300g)
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  1 Yellow Onion(55g)
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  1 cup Tomato, Cherry
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  1 JalapeñO Pepper(14g)
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  1 tbsp Olive oil

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

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  0.5 cup Cilantro, Fresh
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  0.5 tsp 1/2 teaspoon kosher salt or more to taste
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  0.3 tsp Cumin, Ground

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—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 opaque and no longer translucent, with an internal temperature reaching 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 as your base layer while the shrimp cools.
5. 5Top each container with one-quarter of the cooled shrimp, avocado, onion, tomato, and jalapeños, distributing evenly.
6. 6Drizzle each container with the remaining lemon juice, sprinkle with ground cumin, 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.