Shrimp Avocado Citrus Salad (Print Version)

# Ingredients:

→ Main Ingredients

01 - 227 g (1/2 pound) shrimp, peeled, deveined, patted dry
02 - 1 large avocado, chopped
03 - 2 small roma tomatoes, chopped, drained
04 - 50 g (1/3 cup) crumbled feta cheese
05 - 10 g (1/3 cup) fresh cilantro or flat-leaf parsley, chopped

→ Dressing and Seasoning

06 - 28 g (2 tablespoons) salted butter, melted
07 - 15 ml (1 tablespoon) fresh lemon juice
08 - 15 ml (1 tablespoon) olive oil
09 - 1.5 g (1/4 teaspoon) table salt
10 - 0.5 g (1/4 teaspoon) ground black pepper

# Instructions:

01 - Combine shrimp with melted butter in a bowl until evenly coated. Heat a pan over medium-high heat until hot. Place shrimp in a single layer and sear for about 1 minute, until edges begin to turn pink. Flip and cook another 30 to 60 seconds, until opaque and cooked through. Transfer cooked shrimp to a plate and allow to cool slightly.
02 - In a large mixing bowl, combine chopped avocado, drained roma tomatoes, crumbled feta, and chopped cilantro or parsley. Add lemon juice, olive oil, salt, and black pepper. Toss gently to combine.
03 - Fold the cooled shrimp into the salad mixture. Adjust seasoning with additional salt and pepper as desired. Serve immediately.

# Notes:

01 - For optimal texture, avoid cutting the avocado or adding tomatoes until just before serving to prevent excess moisture and browning.
02 - Feta cheese can be substituted with parmesan or blue cheese, or omitted for dairy-free preparation.
03 - Frozen cooked shrimp should be thawed overnight, drained, and patted dry before use.