1/3 cup olive oil
1 1/2 tablespoon white wine vinegar
1 clove garlic, grated
1/2 cup grape tomatoes, quartered
1/2 pound cooked peeled shrimp
1 avocado
Salt and Pepper
In medium bowl whisk olive oil, vinegar and garlic. Combine tomatoes, shrimp and avocado in separate bowl. Add oil mixture to shrimp, toss adding salt and pepper to taste.
We ate this plain as a side but recipe suggested to serve on top of roman lettuce.
Adapted from recipe from Rachael Ray Magazine July/August 2013
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