Blackened Shrimp, Asparagus & Avocado Salad with Lemon Pepper Yogurt Dressing
Ready in 20 minutes
Serves : 2
500 g (1 pound) raw peeled large shrimp (King Prawns); tails removed
2 cloves garlic; minced
1 teaspoon ground basil
1 teaspoon dried thyme
1 teaspoon sea salt
1 teaspoon fresh cracked black pepper
2 teaspoons cayenne pepper
2 teaspoons sweet paprika (or smokey for a different flavour)
2 bunches asparagus; halved
1 teaspoon olive oil
4 cups Cos lettuce leaves (or lettuce of choice); washed and ready to use
1 avocado; cubed
1/4 red onion; sliced
1 handful fresh basil leaves
1/3 cup greek yogurt
1 teaspoon lemon pepper
1 teaspoon lemon juice (optional for extra flavour)
2 tablespoons water (or olive oil)
Salt; to taste
In a shallow bowl, combine shrimp (prawns) with all of the spice ingredients, and rub into the shrimp until evenly coated.
Heat a large pan/skillet on medium heat and add the olive oil.
Saute the shrimp/prawns and the Asparagus while turning occasionally until the shrimp/prawns and asparagus have started to change colour and are just cooked (about 5 minutes).
Combine the lettuce leaves, avocado, onion slices and basil leaves in a salad bowl.
Add the shrimp/prawns and avocado over the top.
Drizzle with the dressing.
For the dressing:
Combine the yogurt in a bowl with the lemon pepper, lemon juice (if using), water and salt.
Mix well to combine.