Summer loves a great salad! What could be better than local wild caught shrimp paired with satisfying and flavorful salad combinations including mushrooms, avocado and garlic. This salad is so tasty and simple you won’t want to miss out!
Shrimp and Mushrooms
1 Tablespoon Extra-Virgin Olive Oil
8 Ounces Baby Bella Mushrooms Quartered
Sea Salt and Freshly Ground Pepper
2 Cloves Fresh Garlic Chopped
1/2 Pound Peeled and Deveined Shrimp (21-25 count size), Fresh or Thawed, Tails Removed
- 1 Package (5oz) Baby Spring Mix
- 2 Teaspoons Chopped Chives
- 2 Teaspoons Fresh Lime Juice
- 1 Teaspoon Extra-Virgin Olive Oil
- Freshly Chopped Cilantro
- 1 Large Avocado
Cook Shrimp and Mushrooms:
Heat the olive oil in a skillet. Add the garlic and fry until lightly golden. Transfer the garlic to a plate.
Season shrimp with salt and pepper. Add the shrimp and sauté for 3 minutes, just until they turn pink. Transfer to the plate with the garlic.
Add the mushrooms to the skillet and stir until they look cooked (about 5 – 7 minutes) and juicy. Season with salt and pepper.
Combine the shrimp, mushrooms and garlic.
Make the Salad
Add your salad ingredients (Baby Spring Mix, avocado slices, chives, cilantro) to a large mixing bowl. Drizzle with olive oil and lime juice then toss to mix together.
Add your shrimp, mushrooms and garlic and gently stir to combine. Add more salt and pepper to taste. Enjoy!