 | My mom broke her patella while she was in Maryland a few weeks back, so she hasn't had quite the summer that she imagined she would have. Luckily, she didn't need surgery, but she did need help in the kitchen. My dad isn't a cook. He once boiled hot dogs and corn on the cob in the same pan. His rationale was that the grease from the hot dogs would "butter the corn." Gross. My mom has lots of fresh herbs and she always has gulf shrimp from the Kemah seafood market. I stopped at the store on the way to her house to make lunch, picked up some fresh vegetables and this salad was invented. Miss F inhaled the shrimp, tolerated the avocado and refused the rest. Her loss. |
3 tablespoons olive oil, divided
1 lemon
½ teaspoon salt, divided
½ teaspoon pepper, divided
1 large or 2 small tomatoes, chopped
1 cucumber, chopped
1 large avocado, chopped
10 leaves basil, minced
2 pounds shrimp, peeled and deveined
Whisk together 2 tablespoons of the olive oil, juice of ½ the lemon, ¼ teaspoon of salt and pepper in a large bowl. Gently toss the tomatoes, cucumber, avocado and basil in the dressing. Set aside.
Heat the remaining oil in a large skillet over medium high heat. Sprinkle the shrimp with the remaining salt and pepper. Add the shrimp to the pan, juice the remaining lemon half over the shrimp. Sauté until the shrimp are pink and cooked through, about 5 to 7 minutes. Serve the shrimp with the salad on the side.
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