20 large shrimp, peeled and deveined (about 3/4 lbs)
1.5c grape tomatoes, halved
1/4small red onion, finely diced
2 avocados
4 fresh basil leaves
2 large heads romaine or butter-head lettuce
olive oil
2 garlic cloves, grated
2 lemon slices
paprika
Dressing
juice of 2 lemons
2 garlic cloves grated
3 fresh basil leaves
2T white wine vinegar
3T avocado oil
1/2t paprika
salt and pepper
Heat oil in cazuela over medium heat. Add garlic and brown. Add lemon, and shrimp. Season with paprika. Cook shrimp until pink and no longer opaque- about two minutes per side. Set aside and cool.
In a small bowl whisk together lemon juice, garlic, basil, vinegar, oil, paprika and season with salt and pepper.
In a grater bowl, combine tomatoes, onion, avocados, basil, shrimp and lettuce. Pour dressing over and toss to coat.
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