Grilled Shrimp Arugula Avocado Salad

Recipe

1/2 LB shrimp tail on (21-30 count per pound)

1- 7oz. Bag of wild arugula

Dash of salt (for shrimp)

Dash of pepper (for shrimp)

2 TBSP capers

4 TBSP roasted unsalted sunflower seeds

2 Avocados

Parmesan Cheese

Dressing Recipe

1/3 cup freshly squeezed lemon juice (about two lemons)

5 TBSP olive oil

Directions

In a measuring cup juice about 2 lemons maybe more to get 1/3 cup of lemon juice. Pour in 5 tablespoons of olive oil. Whisk together well until smooth. set the dressing aside. In a large bowl season the raw clean shrimp with a dash of salt and pepper. Either on a grill or a large frying pan cook the shrimp until it's firm and has a nice grill char on them. Once the shrimp is done add the arugula into a large mixing bowl and toss the dressing onto the arugula. You can use as little or as much of the lemon olive oil dressing as you want. Plate the salads and top the arugula with the sunflower seeds, capers, parmesan cheese (as much or as little as you want), avocado, and grilled shirmp. You can grate strips of cheese on top of the salad. Take two avocados and slice them in half giving each plate of salad its own half. This recipe makes 4 salads.