Ingredients
- 1-1.5 lb(s). peeled and deveined shrimp
- 2 cups of chopped strawberries
- 3 cups of microgreens (Can also mix in salad greens)
- 2 large avocadoes
- 2 tbsp. chopped green onion
- 3 cloves of garlic
- 1 tbsp. local honey
- 4 tbsp. white balsamic vinegar
- 1 tbsp. olive oil
- 1 tbsp. Red Stick Spice garlic and herb (no salt)
- 1 tbsp. Red Stick Spice Roasted Onion granules
- Pinch of Red Stick spice aged balsamic vinegar sea salt (or reg sea salt)
Directions
- Peel and devein shrimp and set aside. Heat a large, non-stick skillet over medium heat.
- Add 2 tsp of each seasoning (minus salt) to shrimp and add to a hot skillet. Add a splash of water and sear for 3 minutes on both sides before removing from heat.
- In a medium serving bowl add vinegar and honey and mix until well blended. Add in oil. Peel and press garlic in. If you do not have a garlic press, mince finely, then add to the bowl. Add in remaining seasoning. Mix well.
- Rinse and chop 2 cups worth of strawberries. Add to the bowl. Cut the avocado in half then score each half into bite-sized pieces before scooping into the bowl.
- You can chop shrimp or leave whole and add to the bowl. Rinse and chop green onion then add to the bowl.
- Add in micro greens and optional salad greens. You can also add in fresh herbs like parsley for an added layer of flavor. Mix well, serve and enjoy.
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