If I’ve learned one thing from reading dozens of chef memoirs; pair contrasting flavors and textures.  The soft creaminess of the avocado contrasts the charred bite of the shrimp while the dressing binds it all together.  You’ll make enough dressing to also use as marinade for the shrimp. Serve this salad immediately, and don’t worry about leftovers- there won’t be any.

Serves 4 – 5

What You’ll Need

shrimp, 1 pound or 18 medium

avocado, 2 large

lettuce, 2 heads, romaine, green leafy, or your favorite

cherry tomatoes, 10 sliced in half

red onion, 1/2 medium, finely chopped

pepper, red or yellow, 1 chopped

radish, 1 sliced thin

oregano, 1 tablespoon fresh chopped, 1 teaspoon dried

thyme, 1 tablespoon fresh chopped, 1 teaspoon dried

parsley, 1 tablespoon fresh, chopped

Dressing & Marinade

olive oil, extra virgin, 3/4 cup

red wine vinegar, 1/4 cup

red onion, chopped, 2 tablespoons

oregano, 1 tablespoon fresh chopped, 1 teaspoon dried

thyme, 1 tablespoon fresh chopped, 1 teaspoon dried

salt & pepper to taste

To Prepare

1. Place the shrimp on skewers. Preheat the grill on high. Make the marinade/dressing. (mix dressing/marinade ingredients together)

2. Wash and chop the lettuce, onions, peppers, oregano, thyme, slice the radish thinly, and halve the tomatoes. Place the lettuce in a large salad bowl and layer the other ingredients on top.

3. Use a tablespoon to drizzle the marinade over the shrimp.  Marinate the shrimp for at least 10 minutes, but no longer than 20 or the vinegar (acid) will start to cook the shrimp.

4. Place the shrimp on grill, cook for 3 minutes then turn over and cook 3 minutes more. Remove from grill.

5. Cut the avocado, remove it from the shell, and cut into cubes and place over the salad.

6. Remove the shrimp from the skewers and place on the salad. Drizzle with dressing and sprinkle with fresh parsley. Bon Appetit!