Ingredients

The following ingredients have 4 Servings
  • 1 lb cooked jumbo shrimp (21 to 30/lb , tails left on)
  • Freshly squeezed lemon juice
  • Extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 12 ounces various salad greens (butter lettuce, baby spinach, romaine)
  • 1 pint grape tomatoes (halved)
  • 2 ripe Hass avocados (pitted, peeled and sliced)
  • 1 cucumber (peeled and cut into rounds)
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons buttermilk
  • 2 tablespoons white wine vinegar
  • 1 tablespoon mayonnaise
  • 1 teaspoon Dijon-style mustard
  • 1 clove garlic (pressed or minced)
  • 2 tablespoons fresh tarragon leaves (finely chopped)

Instruction

  • Place the shrimp in a bowl and drizzle with lemon juice and a little olive oil. Season lightly with salt and pepper, toss to coat and set aside.
  • Make the dressing by whisking the olive oil, buttermilk, vinegar, mayonnaise, mustard, garlic and tarragon together in a small bowl until creamy and well blended.
  • In a large bowl, toss the various greens together with the grape tomatoes.
  • Divide the greens between 4 serving plates and top with cucumber slices, avocado and shrimp. Drizzle with dressing and serve.