Makes 2 hearty salads
5 oz. spring lettuce mix
1 cup thinly sliced purple cabbage
1 ripe avocado, sliced
1 medium tomato, sliced
1 medium cucumber, peeled and sliced
½ cup diced celery
1 lb. large raw shrimp, deveined and peeled
1 T. olive oil
½ cup buffalo sauce, more or less to taste
Blue Cheese Dressing, recipe below
Prepare salads by layering lettuce mix with veggies on top. Do this before cooking shrimp as it doesn’t take long for the shrimp.
Preheat a grill pan over medium heat and add oil. Add shrimp and salt to taste.
Once shrimp start turning pink, flip them on the other side. Add buffalo sauce and cook until all shrimp turn pink. Don’t overcook.
Place shrimp on each salad and pour the buffalo sauce from the pan on the salads too. Add blue cheese dressing and enjoy!
BLUE CHEESE DRESSING with a KICK!
1 cup plain Greek yogurt (I love Wallaby’s plain)
2 T. olive oil
2 t. dried chopped onions
2-3 oz. blue cheese
2 T. buffalo hot sauce, more or less to taste, or leave out entirely