This is an healthy and flexible dish. just perfect for summer. Instead of shrimp, use some leftover lobster, should you have any, I never do. And try your favorite lettuce and veggies, just don't skip a ripe avocado. For the sake of brevity, I slice the avocado in half, remove the seed, slice the flesh into cubes and squeeze or scoop it out.
3/4 pound cleaned large shrimp
Juice of 1 lemon
Juice of 1 lime
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 head boston lettuce, or any other variety, washed and torn into small pieces
1 yellow bell pepper, diced
1 cucumber, sliced
1 cup grape tomatoes
1 small hass avocado, diced
1/2 cup vinaigrette
Heat large skillet. In a medium sized bowl, combine shrimp, lemon and lime juice, salt and pepper. Stir, and add to hot skillet. Cook until opaque, curled and pink, about 4-5 minutes. Place on a platter or in a wide container and chill with the liquid. This can be done way in advance, or you can speed up the process by putting it in the freezer for 10 minutes.
Meanwhile, make the Vinaigrette, and Pita Toasts, if desired.
In a large bowl, add vegetables, shrimp and some of the liquid, toss lightly with avocado and vinaigrette. Serve immediately with Pita Toasts and a lovely White Burgundy. Enjoy.
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