Shrimp & Avocado Salad
In medium bowl, toss shrimp and seasoning. In large skillet, melt butter over medium-high heat; add shrimp and cook 6 minutes or until shrimp turn opaque
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Cooking tools:
- Skillet
- Stove
- Mixing bowl
- Whisk
- Measuring spoon
- Chef's knife
- Cutting board
- Spatula
Ingredients
- 1 lb raw 21-25 count tail-off peeled and deveined shrimp
- 2 tsp salt-free lemon pepper seasoning
- 1 tbsp Finlandia unsalted butter
- 2 tbsp fresh lemon juice
- 2 tbsp olive oil
- 1 cup halved cherry tomatoes
- ¼ cup chopped red onion
- 1 tbsp chopped fresh cilantro
- 1 large avocado, peeled, pitted and chopped
- 1 cup cup packed baby arugula
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