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Spicy Shrimp with Avocado and Arugula Salad

Yasmin Fahr
  • 15 minutes
  • Serves 2

INGREDIENTS

6

Shrimp, large

5 oz

Baby arugula

1

Hass avocado, ripe

2 tbsp

Lemon juice from 1 lemon, fresh

1/2 tsp

Oregano, dried

6

Picked basil, leaves

1

Shallot, medium

1 cup

Sun gold or cherry tomatoes

2 tsp

Lime juice from, fresh

1/8 tsp

Cayenne pepper

1

Kosher salt and freshly ground black pepper

7 tbsp

Olive oil

2 tbsp

Pine nuts, toasted