4.3/5
(11 Votes)
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
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.
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