Ingredients:

FOR THE SHRIMP

  • (20-40 shrimps) uncooked extra large shrimp (peeled and deveined)
  • 1 tablespoon Kerrygold butter
  • 1 tablespoon coconut oil
  • Salt and black pepper

FOR THE SALAD

    • 1 ½ cups cucumber, chopped
    • ½ cup red onions, chopped
    • 1 cup red bell pepper, chopped
    • 2 medium avocado, peeled, pitted and chopped
    • 1 tablespoon parsley, chopped
    • 2 tablespoons lemon juice
    • 4 tablespoons olive oil
    • Salt and black pepper

Directions:

  1. Using paper towels, pat dry shrimp.
  2. In a skillet, heat butter and olive oil over medium-high heat. Add shrimp, salt and pepper.
  3. Cook for about 1-2 minutes each side or until they are cooked through.
  4. In a large salad bowl add cucumber, red onions, bell pepper, avocado and shrimp.
  5. In a mason jar, pour the freshly squeezed lemon juice, olive oil, salt and black pepper. Whisk everything together until combined.
  6. Taste to check the seasoning and pour over the salad.
  7. Toss to combine and enjoy!