Loaded Avocado Caprese Salad with Shrimp

INGREDIENTS:

Salad:

2 cups cherry tomatoes, (halved)
1 medium avocado, (sliced or diced)
1 large english cucumber, (thinly sliced)
1/2 medium red onion, (thinly sliced)
8 oz fresh mozzarella pearls, (or sliced)
5 oz fresh basil leaves, (roughly chopped)

Shrimp:

1 lb wild caught shrimp, (peeled and deveined )
1 tbsp olive oil
1 tbsp fresh lemon juice
1/2 tsp garlic powder
salt and pepper, (to taste)
1 tbsp basil pesto

Dressing:

3 tbsp basil pesto, (store-bought or homeade)
1 tbsp fresh lemon juice
2 tbsp balsamic glaze, (store-bought or homemade)
salt and pepper, (to taste)
Garnishment:
Fresh basil, (roughly chopped)
Balsamic glaze (store-bought or homemade)
Fresh lemon juice, (optional - but delicious)

INSTRUCTIONS:

Step 1: Place a large, nonstick pan over medium heat with olive oil.Once the olive oil has heated, add the shrimp and season with salt, pepper, and garlic powder. Squeeze 1 tablespoon of fresh lemon juice over the top. Cook 1-2 minutes per side and flip, cooking an additional 1-2 minutes or until cooked through and pink. Remove from burner and toss with 1 tablespoon of basil pesto. Allow to cool to room temperature and then place in the fridge to cool even further while you prepare the salad.

Step 2: In a large salad bowl combine tomatoes, mozzarella pearls, cucumber, red onion, and basil.

Step 3: Combine the ingredients for the dressing in a small mixing bowl and pour over the salad.

Step 4: Add in the cooked shrimp and gently toss to coat. Taste test and add more salt and pepper, as needed. Drizzle with extra balsamic glaze and a fresh squeeze of lemon juice (both optional). Garnish with avocado and freshly chopped basil leaves.

Paired with Bindo White Blend
Recipe from "with peanut butter on top" website

Loaded Avocado Caprese Salad with Shrimp

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