INGREDIENTS

Garlic Shrimp
1 tablespoon olive oil
2 garlic cloves
1 lemon, zested
½ teaspoon sea salt
500g shrimp, peeled and deveined

Lemon Avocado Dressing
1 avocado
2 tablespoons Dijon mustard
1 tablespoon capers, drained
1 lemon, juiced
2 garlic cloves
½ teaspoon sea salt
1 teaspoon gluten free Worcestershire sauce
¼ cup filtered water

Salad
6 heads lettuce of your choice
2 tablespoons capers, drained & patted dry using paper towel

PREPARATION
To prepare shrimp, add the olive oil, garlic, lemon zest and sea salt to a bowl.  Add the shrimp and stir to combine.  Marinade while preparing the rest of the salad.

Make the dressing by adding all the dressing ingredients into a blender, blend until smooth.  Adjust the thickness of the dressing with more filtered water if needed.

Preheat a large cast iron pan over medium-high heat.  Once the pan is hot add the shrimp and fry to 1-2 minutes per side.  Transfer the shrimp from the pan onto a plate, squeeze lemon juice from the zested lemon over the shrimp and set aside while frying the remaining capers.

Heat the pan again to fry the capers (from the salad ingredients).  Add the capers to the pan and fry until golden brown, about 30-45 seconds.  Remove capers from the pan and transfer onto a plate with a paper towel to drain.

To assemble the salad, toss the lettuce together with the dressing in a large bowl until evenly coated.  Top with the shrimp and garnish with the crispy capers to finish, serve immediately.

INGREDIENTS
1 cup spinach
1/2 cup frozen mixed berries
1 cup unsweetened vanilla almond milk
1/2 cup unsweetened coconut milk
1 tablespoon almond butter
1 teaspoon ground flaxseed
Dash of cinnamon

PREPARATION
Add ingredients into blender/Nutribullet and blend together.
Serve & enjoy.