Ocean meets the garden in this succulent recipe! Shrimp are sautéed in Cilantro & Onion Olive Oil, adding a savory depth, while Lemongrass Mint Balsamic provides a tangy, citrusy twist. Paired with creamy avocado, crisp cucumber, juicy cherry tomatoes, and fresh cilantro, this salad is a zesty, colorful celebration of flavors, perfect for a light lunch or a dazzling dinner starter.

I N G R E D I E N T S :

• 1 lb large shrimp, peeled and deveined
• 2 tbsp Rocky Mountain Olive Oil Cilantro & Onion Infused Olive Oil
• 1 tbsp Rocky Mountain Olive Oil Lemongrass Mint White Balsamic Vinegar
• 1 avocado, diced
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• salt and pepper to taste
• lime wedges for serving

I N S T R U C T I O N S :

1. In a large pan, heat the Cilantro & Onion Olive Oil over medium heat. Add the shrimp and cook until pink and opaque, about 2-3 minutes per side.
2. In a large bowl, combine the avocado, cucumber, cherry tomatoes, red onion, and cilantro.
3. Add the cooked shrimp to the salad and drizzle with Lemongrass Mint Balsamic. Toss gently to combine.
4. Season with salt and pepper to taste. Serve with lime wedges on the side.