yumcrispypata:

OM NOM NOM.

here’s the recipe for that nom-fest above:

How to: Avocado, Shrimp, and Endive Salad

You will need:
1/4 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
1/2 teaspoon coarse salt
Freshly ground pepper, to taste
2 medium Belgian endives, leaves separated, larger ones cut into 1 1/2-inch pieces (about 3 cups)
1 1/2 ripe Hass avocados, halved, pitted, peeled, and cut lengthwise into 1/2-inch-thick slices
1 tablespoon coarsely chopped fresh tarragon

1. Juice your lemon(s). Whisk 2 tablespoons oil with 1 tablespoon lemon juice until combined.

2. Separate endive leaves, larger ones cut into 1 1/2-inch pieces (about 3 cups).

3. Cut in half, pit and peel avocados. Cut lengthwise into 1/2-inch-thick slices. Coarsely chopped 1 tablespoon of fresh tarragon.

4. Combine shrimp with remaining 2 tablespoons lemon juice, the salt, and pepper, and let stand for 10 minutes. Heat remaining 2 tablespoons oil in a skillet over high heat. Add shrimp and juices, and cook, stirring, until shrimp are pink and cooked through, 1 to 2 minutes. Transfer shrimp and juices to a bowl.

5. Add endives, avocados, tarragon, and dressing to shrimp, and gently toss. Serve immediately.

(via because i’m addicted)

• 1 year ago

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