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Shrimp Panzanella Salad

Jenn | Peas and Crayons
  • 17 minutes
  • Serves 2

INGREDIENTS

1

Avocado

2 cups

Baby spinach, fresh

1

Basil, fresh

1/2

English cucumber

1

large clove Garlic

2

Plum tomatoes

1/4

Red onion

1/4 tsp

Black pepper

1

Salt and pepper

1/4 tsp

Sea salt

1 1/2 tsp

Butter or oil

1 tsp

Olive oil, extra virgin

3 tbsp

Olive oil, quality extra virgin

2 tbsp

Red wine or white wine vinegar

3

slices Bread, day-old

1

Mozzarella or feta cheese

8 oz

Raw shrimp (fresh or defrosted from frozen)