Ingredients for shrimp:

  • 36 shrimp (peeled and deveined; fresh or frozen)
  • 1 Tb. olive oil
  • 1/2 tsp. salt
  • 1/2 tsp. lemon pepper
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1/4 tsp. paprika
  • pinch of cayenne

Ingredients for Salad:

  • 1 bunch of arugula
  • 1 avocado
  • 2 large tomatoes
  • 1/2 white onion
  • 1 lemon
  • 1/2 Tb. olive oil
  • salt and pepper to taste

Making the Shrimp

Preheat the oven to 400 degrees.

In a large bowl, place in your peeled and deveined shrimp. Add in all of seasonings and olive oil. Toss together with your fingers.

On a large sheet tray, place a baking rack on top. This will help the shrimp cook evenly and allow for the air to circulate. Place your shrimp on top, without overlapping. Put into the oven for 8 minutes. Remove from the oven, flip and place back into the oven for another 3-4 minutes.

Making the Salad

Place your arugula into a large bowl. Drizzle some olive oil over the top, and squeeze the juice of one lemon. Sprinkle with some salt and pepper and give it a toss. Place the dressed arugula onto your plates.

In a small skillet, add in your finely diced onions with a bit of olive oil and some salt. Allow for the onions to saute for about 3-4 minutes until they become translucent.

Dice up some fresh tomatoes and avocado chunks.

***our tomatoes were from our friend, Justin’s garden so our salad was extra tasty and special. Thanks Justin, you have some mad green thumb skills!

Add all of your toppings, tomato, avocado and onion on top of the salad.

Remove your shrimp from the oven, top on salad and serve.