Shrimp and Avocado Salad

Courtesy of chef Ervin Horvath, Agave Grill.
Serves 2

  • 1½ cups chopped Romaine lettuce
  • 6 large shrimp
  • ¾ cup pico de gallo
  • ½ a ripe avocado, cubed
  • 2 tablespoons olive oil
  • 2 tablespoons Tequila Ocho Blanco
  • ½ a lime, juiced
  • Salt and pepper, to taste
  • Chopped cilantro, to taste

Heat a medium-size cast iron pan on high for three minutes. Coat the pan with oil and then add the shrimp. Do not touch, flip, or shake the pan for 3 minutes. Turn each shrimp over and season with salt and pepper.

After three more minutes add the tequila, toss, and then remove the pan from heat.

Next, add the lime juice, pico de gallo, avocado and gently mix all the ingredients together. Place the mixture over chopped lettuce and garnish with cilantro.