Makes 2 Servings
Macros: 348 Cal, Fat 22g, Carbs 13g, Fibre 6g, Protein 28g
254 grams Shrimp (large, peeled, deveined)
2 tsps Jerk Seasoning
1/2 Lime (juiced, zested)
2 tbsps Extra Virgin Olive Oil (divided)
Sea Salt & Black Pepper (to taste)
8 leaves Romaine (roughly chopped)
1/2 Avocado (sliced)
1/4 cup Red Onion (thinly sliced)
1/4 cup Cilantro (roughly chopped, optional)
Add the shrimp to a medium-sized bowl along with the jerk seasoning. Toss to combine and let it marinate for about 10 minutes, while you prepare the rest of the salad.
In a small jar add the lime juice and zest, 2/3 of the oil, salt and pepper. Shake to combine.
Heat a cast-iron skillet over medium-high heat. Once hot, add the remaining oil and then add the shrimp. Cook for 3 minutes each side, or until cooked through. Remove and set aside.
Divide the romaine onto plates, and top with avocado, red onion and cilantro, if using. Add the shrimp on top and drizzle with the lime dressing. Enjoy!
Leftovers: Refrigerate salad and shrimp in separate sealed containers for up to two days. The dressing can be refrigerated for up to five days.
Serving Size: One serving is equal to approximately 2 cups of salad and 4 to 5 shrimp.
Likes it Sweeter: Add a drizzle of honey to the dressing.