1 pound medium pan-seared citrus shrimp 31/40

8 cups greens such as arugula spinach, or spring mix

Fruity or lemon-flavoured extra virgin olive oil

Juice of 1/2 lemon or 1/2 orange

1 avocado sliced or diced

1 shallot minced

4 ounces toasted sliced almonds

Kosher salt and freshly ground black pepper


Prepare the recipe for the pan-seared citrus shrimp, or gently warm the leftover shrimp. Or if you prefer, serve the shrimp chilled.

Toss the shrimp with the salad greens in a large bowl. Lightly drizzle with olive oil, and if desired, some of the sauce remaining from the shrimp with a generous squeeze of citrus, and too lightly to coat.

Add the avocado, shallots and sliced almonds and then season with kosher salt and freshly ground black pepper and serve.

Photos credit Instagram