Avocado-Pineapple Shrimp Salad



For the Vinaigrette

  • 1/4 cup olive oil
  • 1/4 cup fresh lime juice
  • 1 tablespoon of sugar
  • 1 teaspoon lime zest, minced
  • salt and pepper to taste

For the Shrimp

  • 16 Jumbo shrimp, peeled, deveined
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon cayenne
  • 1 tablespoon of olive oil
  • 8 slices of fresh pineapple
  • 2 avocados, pitted, peeled, cut into chunks


  1. Whisk all ingredients for the vinaigrette together in a bowl; set aside.
  2. Toss shrimp with pepper, paprika, salt, and cayenne.
  3. Heat oil in a large saute pan over high. Add the shrimp and cook until brown on one side, about 1 minute. Turn shrimp, saute another 30 seconds, then deglaze with 2 tablespoons vinaigrette; saute until shrimp are cooked through.
  4. To serve, arrange 2 pineapple slices and some of the avocado on each serving plate. Drizzle with vinaigrette, then top with 4 shrimp.

Honey Apple Cider Vinaigrette


Honey Apple Cider Vinaigrette


  • 1/4 cup of honey
  • 1/4 cup of Apple Cider Vinegar
  • 1 Tablespoon Dijon Mustard
  • 1/2 cup of extra virgin olive oil
  • salt and pepper

How to make:

In a jar mix first four ingredients. Add salt and pepper to taste. Makes about one cup and is best served at room temperature.