Ingredients
The following ingredients have 4 Servings
- 1 tablespoon lemon juice (about 1/2 lemon)
- 1 tablespoon rice vinegar
- 1 tablespoon extra virgin olive oil
- 1 clove garlic, minced
- 1 1/2 tablespoon fresh basil, chopped
- 1 teaspoon sriracha
- 1 teaspoon honey
- 1 teaspoon dijon mustard
- 1 lb. (about 15-20) large cooked shrimp, chopped
- 1 cup cherry tomatoes, diced
- 1 small red onion, fine diced (1/2 cup)
- 1 avocado, diced
- 1 tablespoon fresh basil, plus more for garnish
- Salt and pepper, to taste
Instruction
- In a large bowl combine the cooked shrimp (see note), tomatoes, onion, avocado, and chopped basil. Set aside.
- Make the dressing: In a small bowl combine lemon juice, rice vinegar, olive oil, garlic, basil, sriracha, honey and dijon mustard. Whisk together until smooth and combined.
- Pour the dressing over the shrimp salad and toss to combine. Taste and add salt and pepper to your liking.
- Serve in a bowl, in lettuce leaves, or on a bed of lettuce, garnish with more fresh basil, and serve immediately with lemon wedges if desired!
