BBQ-Buffalo Shrimp Salad
with Avocado and DIY Ranch Dressing
Creating deep broiled flavours for tonight's speedy salad shrimp dinner, and getting it done in record time? It can be done, and don't worry, you can make these shrimp as hot as you like them because we're making sure to give you cooling relief with a zingy yogurt ranch sauce.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Shrimp
(Contains Shrimp)
113 g
Baby Spinach
1 unit(s)
Avocado
2 unit(s)
Tomato
7 g
Chives
1 unit(s)
Garlic, cloves
3 tbsp
Yogurt Sauce
(Contains Milk)
¼ cup
Feta Cheese, crumbled
(Contains Milk)
2 tbsp
Mayonnaise
(Contains Mustard, Egg May contain Crustaceans, Soy, Egg, Wheat, Gluten, Sesame, Milk, Fish, Tree nuts, Sulphites, Mustard)
2 tbsp
Hot Sauce
(May contain Gluten, Milk, Mustard, Sulphites, Fish, Sesame, Tree nuts, Soy, Crustaceans, Wheat, Egg)
1 tbsp
BBQ Seasoning
(Contains Sulphites May contain Sulphites, Sesame, Milk, Mustard, Wheat, Tree nuts, Peanuts, Triticale, Soy)
Nutrition Values
Utensils
Instructions
- Using a strainer, drain and rinse shrimp, then pat dry with paper towels.
- Add shrimp, half the yogurt sauce, half the BBQ seasoning (use all for 4 ppl), half the hot sauce to an unlined baking sheet. Season with salt and pepper. Oil????
- Broil in the middle of the oven until shrimp are lightly charred and cooked through/ turn slightly pink, 5-6 min.**
- Meanwhile, peel, then mince or grate garlic.
- Thinly slice chives.
- Cut tomato into 1/2-inch pieces.
- Peel, pit, then cut avocado into 1/2-inch pieces.
- Add mayo, remaining yogurt sauce, chives and garlic to a large bowl. Season with salt and pepper.
- Reserve__ tbsp (__ tbsp) dressing in a small bowl.
- Add spinach, tomatoes and avocado to bowl of dressing. Toss to coat.
- Divide salad and shrimp between plates.
- Drizzle reserved sauce over? Drizzle remaining hot sauce over top if desired.
- Sprinkle feta over top.
