Step 1: Prepare the Shrimp

• Start by prepping the shrimp. If they’re not already peeled and deveined, do that now. I recommend using large shrimp, but medium shrimp will work too.
• Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
• Once the oil is hot, add the shrimp. Season them with a pinch of salt and pepper. Cook for 2-3 minutes per side, or until they’re pink and opaque. Be careful not to overcook the shrimp—this part goes by fast!
• Once cooked, remove the shrimp from the skillet and set them aside to cool.

Step 2: Make the Lemon Dressing

• In a small bowl, whisk together the juice and zest of 1 lemon, Dijon mustard, a pinch of salt, and freshly cracked black pepper.
• Slowly drizzle in 1/4 cup of olive oil while continuing to whisk. This will help emulsify the dressing, making it smooth and creamy. Taste and adjust the seasoning if needed.

Step 3: Prep the Vegetables

• While the shrimp is cooling, halve your cherry tomatoes and set them aside in a large mixing bowl.
• Cut your avocados in half, remove the pit, and scoop the flesh out with a spoon. Slice the avocado into chunks and add them to the mixing bowl with the tomatoes.

Step 4: Combine Everything

• Once the shrimp has cooled enough to handle, chop it into bite-sized pieces and add it to the bowl with the tomatoes and avocado.
• Drizzle the lemon dressing over the shrimp, avocado, and tomatoes. Gently toss everything together, making sure all the ingredients are well-coated in the dressing.

Step 5: Garnish and Serve

• Sprinkle the salad with fresh parsley for a pop of color and extra flavor.
• Serve immediately, or chill for 10-15 minutes to allow the flavors to meld together.

Extra Tips for Perfect Shrimp Salad

• If you want to add a bit more crunch, consider topping the salad with some toasted almonds or croutons.
• For a slightly spicy kick, try adding a pinch of red pepper flakes to the dressing or on top of the salad.
• This salad is best served immediately, but it can also be made ahead of time and stored in the fridge for up to a few hours.