7-10 shrimp, peeled and deveined
2 cups romaine lettuce
1/2 an avocado, sliced
1 serving of mango salsa (recipe below)
Spices: salt, pepper, onion powder, paprika, oregano, dried parsley
Olive oil, apple cider vinegar
Heat a nonstick pan over medium heat. Combine spices in a plastic bag with the shrimp and shake until fully coated. Grill for 2-3 minutes on each side until cooked through. Remove from heat. Toss lettuce with olive oil, a splash of apple cider vinegar, salt and pepper. Place shrimp on lettuce with the avocado and top everything with the mango salsa.
Mango Salsa:

1 large vine ripe tomato, seeded and finely diced
1/4 of a mango, finely diced
2 tbsp finely diced sweet onion
1/2 tsp minced garlic
1 tsp red wine vinegar
1/2 tbsp extra virgin olive oil
1 tbsp fresh basil, chopped
Salt, pepper
Combine the onion, garlic and red wine vinegar and allow to soak while you dice the mango and tomato. Add the mango, tomato, basil and olive oil and season to taste with salt and pepper. Store in the fridge for up to a week. Serves 2-3

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