INGREDIENTS
1 lb
Shrimp, wild caught
1
Avocado
1
Garlic clove
1/2 cup
Grape tomatoes
1/2
Lemon (1 1/2 tablespoons), juice of
1
head Romaine
1 tsp
Mustard, stone ground
3 dashes
Tabasco
1
Salt & pepper
1 tbsp
Canola oil
1/4 cup
Olive oil
1/4 cup
White wine vinegar
2 tbsp
Pepitas
1 tbsp
Parmesan cheese, grated