Ingredients
1 lb large shrimp, peeled and deveined
1 head romaine lettuce, chopped
1 cup cherry tomatoes, halved
1/2 cucumber, sliced
1 avocado, diced
1/4 cup red onion, thinly sliced
1/4 cup fresh cilantro, chopped
2 tbsp olive oil
1 tbsp fresh lemon juice
1 tsp garlic powder
Salt and pepper to taste
Directions
1. In a large bowl, toss the shrimp with 1 tablespoon of olive oil, 1 teaspoon of garlic powder, and a pinch of salt and pepper.
2. Heat a skillet over medium-high heat. Once hot, add the shrimp and cook for 2-3 minutes on each side until they are pink and opaque. Remove from heat and set aside.
3. In a small bowl, whisk together the remaining 1 tablespoon of olive oil, 1 tablespoon of fresh lemon juice, and a pinch of salt and pepper. Set the dressing aside.
4. In a large salad bowl, combine the chopped romaine lettuce, cherry tomatoes, cucumber slices, diced avocado, thinly sliced red onion, and chopped cilantro.
5. Add the cooked shrimp to the salad mixture.
6. Drizzle the dressing over the salad and toss gently to combine.
7. Serve immediately and enjoy.