This Gulf Shrimp Wedge Salad is a refreshing and satisfying meal perfect for warm weather. Grilled shrimp adds a burst of flavor to crisp iceberg lettuce wedges, complemented by creamy avocado, juicy cherry tomatoes, tangy red onion, and salty feta cheese. Topped with a zesty lemon-garlic dressing, this salad is a delightful combination of textures and tastes.
Ingredients: 1 lb Gulf shrimp, peeled and deveined. 1 head iceberg lettuce, cut into wedges. 1 cup cherry tomatoes, halved. 1/2 cup red onion, thinly sliced. 1 avocado, sliced. 1/4 cup crumbled feta cheese. 1/4 cup chopped fresh cilantro. 1/4 cup olive oil. 2 tablespoons lemon juice. 1 garlic clove, minced. Salt and pepper to taste.
Instructions: Warm the grill up to a medium-high level. Get a small bowl and mix olive oil, lemon juice, garlic, salt, and pepper together with a whisk. Put shrimp on skewers and grill for two to three minutes on each side, or until shrimp is pink and cooked all the way through. Put wedges of lettuce on a platter to serve. Place lettuce wedges on a plate and top them with grilled shrimp, cherry tomatoes, red onion, avocado slices, and feta cheese balls. Pour the dressing over the salad. Add chopped cilantro as a garnish. Serve right away and enjoy!
Prep Time: 15 minutes
Cook Time: 6 minutes
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