Avocado Shrimp Rolls

By garciamoss

Ingredients

• 8 jumbo shrimp, peeled and deveined
• 1/2 avocado, medium dice
• 6 to 8 cherry tomatoes, quartered
• 1 celery stalk, small dice
• 1 scallion, thinly sliced
• 2 to 3 Tbsp. extra-virgin olive oil
• 1 clove garlic, finely chopped
• 1 Tbsp. finely chopped Italian parsley, stems removed
• Juice of half lemon
• Salt and pepper to taste
• 2 hoagie rolls

Details

Adapted from mindbodygreen.com

Preparation

Step 1

Defrost, clean and devein shrimp.

Place a small skillet over medium heat, add oil and heat.

Add shrimp and cook until the underside turns pink. Flip and add the garlic to the pan (about a minute or less on each side).

Remove from heat and set aside.

In a small bowl, add all of the remaining ingredients.

Cut shrimp into small bite-sized pieces and add to the bowl. Toss and season to taste.

Chill in the fridge (at least 20 minutes until cold) and serve on rolls, alone, or over greens.