recipe! I was chopping it up really fine for the kids and had the idea to put it in a flatbread wrap. I think I would have liked it better just as a salad. So refreshing!
3/4 cup buttermilk
1 avocado, halved, pitted and peeled
1 tsp lime zest, plus 1/4 cup lime juice (from 2 limes)
salt and pepper
1 Tbsp vegetable oil
1 pound medium shrimp, peeled and deveined
3 hearts romaine lettuce, coarsely chopped
1/2 cup pumpkin seeds, toasted
1/2 cup fresh cilantro leaves
In a blender, combine buttermilk, avocado, lime zest and juice, and 2 tablespoons water. Blend until smooth, 20 seconds. Season dressing to taste with salt and pepper.
In a large skillet, heat oil over medium-high. Season shrimp with salt and pepper. Cook until opaque throughout, about 3 minutes, flipping once. In a large bowl, toss together romaine, pumpkin seeds, cilantro, shrimp, and 1 cup dressing until combined and serve immediately.
Dressing can be refrigerated in an airtight container for up to three days.