Sunday, January 18, 2009

Shrimp and Avocado Lettuce Wedge

Some nights you just don't have it in you to cook a big meal. The whole process of being creative, and then having to clean up a huge pile of dishes after the meal is just daunting! I've been there...every cook has. Here was my remedy one night this past week, a super simple and yet very appealing salad that was filling enough to be an entire meal. Don't you just love those?


6 large shrimp

1/2 an avocado

1 wedge of ice-burg lettuce

Ranch Dressing



1/8 of a lemon (wedge)

Serves 1

I am in love with those bagged, frozen shrimp that you get at the supermarket. The Foodlion near me usually has at least one size of the shrimp on sale each week, so it winds up being a rather affordable option for a fast dinner. For this recipe, I thawed 6 shrimp by placing them in a bowl and running them under warm water for a couple of minutes. Next, place the shrimp in a small pan with about an inch of water, and boil over the stove until nice and pink. This can take anywhere from 2-5 minutes depending on the size of the shrimp. While the seafood steams, rinse a quarter of a head of ice-burg lettuce, and pat dry. Set the wedge on a plate, and then chunk up 1/2 an avocado and sprinkle on top. Once the shrimp are done cooking, peel them and slice them each in half. Toss the pieces in a bit of fresh lemon juice, and scatter around the top of the lettuce wedge. Season the entire salad with salt and pepper, and top with 2- 3 tablespoons of your favorite ranch dressing. Fast, easy, and elegant. Enjoy!

1 comment:

Kelly said...

Sounds delicious!!! What a clever idea. ~Kelly