Shrimp and Avocado Salad

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 teaspoon smoked paprika
• 2 ripe avocados, diced
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• 1 jalapeño, seeded and finely chopped (optional)
• 1/4 cup fresh cilantro, chopped
• 1 lime, juiced
• 2 tablespoons extra virgin olive oil
• 1 teaspoon honey or agave syrup
• Salt and pepper to taste

Instructions:

1. Cook the Shrimp:
   • Toss the shrimp with 1 tablespoon of olive oil, smoked paprika, salt, and pepper.
   • Heat a large skillet over medium-high heat. Cook the shrimp for 2-3 minutes on each side until they turn pink and are cooked through. Remove from the skillet and set aside to cool slightly.
2. Prepare the Salad:
   • In a large bowl, combine the diced avocado, cucumber, cherry tomatoes, red onion, jalapeño (if using), and cilantro.
3. Make the Dressing:
   • In a small bowl, whisk together the lime juice, extra virgin olive oil, honey, salt, and pepper until well combined.
4. Assemble the Salad:
   • Add the slightly cooled shrimp to the salad bowl. Pour the dressing over the top and gently toss everything together until evenly coated.
5. Serve:
   • Serve the salad immediately, garnished with extra cilantro or lime wedges if desired. Enjoy it as a light lunch or a refreshing dinner!

This Shrimp and Avocado Salad is a vibrant and healthy dish, perfect for warm days. The combination of creamy avocado, juicy shrimp, and fresh vegetables is sure to be a hit!