Shrimp and Avocado Salad

Jill favorite


1/4 cup plus 1 tsp extra-virgin olive oil
2 tbsp reduced sodium soy sauce
1 garlic clove, minced
Grated zest of 1 large lemon
3 tbsp chopped fresh flat-leaf parsley leaves
2 tbsp chopped fresh chives
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper
1 lb large shrimp (about 24), peeled and deveined
1 medium zucchini, halved lengthwise
1 medium avocado, cut into 1/2-inch pieces

2 tbsp extra-virgin olive oil
2 tbsp fresh lemon juice (from 1 large lemon)
1 tbsp light agave nectar
1 tsp Dijon mustard
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper
1 head butter lettuce, separated into leaves


In a medium bowl, mix together 1/4 cup of olive oil, the soy sauce, garlic, lemon zest, parsley, chives, salt, and pepper. Add the shrimp and toss until coated. Refrigerate for 30 minutes.

Place a grill pan over medium-high heat or preheat a gas or charcoal grill.

Using a pastry brush, brush the zucchini halves with the remaining 1 tsp oil. Grill until tender, 4 to 5 minutes per side. Transfer to a cutting board. Grill the shrimp until pink and cooked through, 2 to 3 minutes per side. Transfer to the cutting board. When cool enough to handle, cut the zucchini and shrimp into 1/2-inch pieces.

For the Dressing In a small bowl, whisk together oil, lemon juice, agave, mustard, salt and pepper until smooth. In a medium bowl, combine the zucchini, shrimp and avocado. Add the dressing and gently toss until all the ingredients are coated. Using a slotted spoon, spoon the salad into the butter lettuce leaves.