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740 grams fresh (not frozen) medium-sized shrimp, deveined, cleaned and tails removed
4 tablespoons fresh lemon juice
1 cup small cherry tomatoes, halved
2 green onions, trimmed and finely chopped
2 medium sized avocados, de-pitted and spooned out from the peel and cut into medium cubes
1 tablespoon fresh basil, finely chopped
1 clove of garlic, minced
1 tablespoon fresh corriander, finely chopped
¼ teaspoon fresh ground black pepper
2 tablespoons panko bread crumbs
1. Into a
medium-sized skillet, drizzle the olive oil and place the pan over medium heat.
2. Add the shrimp
to the skillet and half the lemon juice. Cook for 6 - 8 minutes until shrimp
are fully cooked. Season with salt and pepper for taste. Place the shrimp in a
bowl and cover. Let it sit in the refrigerator for 15 to 20 minutes while
preparing the rest of the salad.
3. In a large
serving bowl, combine the tomatoes, scallions, avocado, other half of lemon
juice, basil, garlic, cilantro, and salt and pepper. Mix well and add
4. Place this bowl into the refrigerator for at least 20 minutes so all the flavors combine. Sprinkle panko crumbs on each serving.
5. Serve when it
reaches desired temperature.