Mediterranean Salad w/Shrimp

Directions

• Prepare the shrimp: peel the shrimp down to the last segment, leaving the tail.  (You can devein them, too, but I don’t usually bother with that.  It’s a pain, and I’m not scared to eat whatever that shrimpy ate.)  Give them a little rinse, and let drain.
• In a smallish bowl, whisk together 2 tablespoons lemon juice and 2 tablespoons EVOO.  Add the shrimp to the bowl, and turn to coat.  Set aside.
• In a large bowl, place lettuce, arugula, cucumber, olives, and red onion.  (Don’t add the avocado, yet.  Do it at the last minute so that it doesn’t turn brown.)
• Turn your broiler on high.  While it is getting good and hot, skewer the shrimp.  Place them on a foil-lined baking tray.  (Optimally, you have skewers that reach across the tray so that the shrimp are not actually on the tray.)  Sprinkle the shrimp with sea salt.  Place the tray under the broiler until shrimp are bright pink and cooked through – maybe ten minutes.
• Make the dressing: whisk all the ingredients.  Done.
• Add avocado, if using, to the salad.  Add just enough dressing to the salad so that all the elements are kissed with dressing when combined.  Toss the salad, and serve the rest of the dressing at table.
• By now, the shrimp are done.  Remove them from the oven.  Let cool just long enough so that you can handle the skewers.  Remove the shrimp from the skewers.
• Serve!  Arrange the salad on two plates.  Arrange six shrimp around the edge of each plate.  Garnish with lemon wedges.
• Enjoy the brightness of each bite, feel the goodness nourishing you, and find at least five things to be grateful for by the time you’re done eating your salad.  It’s good for you health.  💗😋💗