Prep time: 20 minutes
Cook time: 5 minutes
Serves: 4
Ingredients:
2 T. unsalted butter
2 cloves garlic, minced
1 lbs. shrimp, peeled and deveined
½ t. ground cumin
Sea salt and black pepper, to taste
1 large avocados, diced
3 T. extra virgin olive oil
1½ T. fresh lime juice
2 T. fresh cilantro, chopped
4 c. baby arugula
8 grape tomatoes
24 large green olives
3 oz. walnuts
1 large lime, cut into 8 wedges
Directions:
- Add
the butter and minced garlic to a large skillet and set over medium heat. Cook
for one minute, stirring frequently.
- Add
the shrimp and the ground cumin to the skillet. Season with salt and black
pepper, to taste, and stir to combine. Continue cooking for 2-3 minutes, or
just until the shrimp changes color and starts to curl. Remove from heat and
set aside.
- Once
cool, roughly chop the shrimp and transfer to a large bowl. Add the avocado,
olive oil, lime juice, and fresh cilantro to the bowl. Season with salt and
black pepper, to taste, and gently toss to combine.
- Divide the baby arugula between four meal prep containers or serving plates. Add one-fourth of the avocado shrimp mixture to each container or plate. Evenly divide the green olives, walnuts, and lime wedges between each portion. Serve immediately or refrigerate for later. Enjoy!
