Recipe: Garlic-Black Pepper Shrimp & Avocado Salad

I hope you all enjoyed your 4th of July weekend! I know I did, hanging out with mom, going swimming, and having yummy food, of course. My mom and I stuck with a south-of-the-border theme and the food was wonderful, as was the company. But summer cookouts can be hard work, what with the prepping, the actual cooking time, the clean-up (my least favorite). For the next few days after constantly cooking, you just want to have something quick & easy to make. That’s how I’m feeling right now, but you know I refuse to compromise on taste, which is why this recipe is one of my regular favorites.

There’s not much to it, really. It’s just a combination of shrimp, avocados, and other fun ingredients, drizzled with a simple, yet flavorful white wine vinaigrette. The shrimp are given a savory kick of garlic and lots of fresh ground pepper, making this salad anything but boring. It’s beautiful to look at, and pretty good for you as far as dinners go. I’ve had similar salads at major restaurant chains and have enjoyed them just as much as I enjoy mine. However, I still prefer mine for one big reason: price. Even at lunch menu prices, a salad with shrimp will cost you at least $7. The PGEW version, including the white wine vinaigrette, costs a mere $3 serving. You can feed two people for less than the price of one restaurant salad. And it takes only 15 minutes to make! The most you’ll spend on any one thing is the few minutes required to thaw the shrimp (if you’re using frozen shrimp). Perfect for a warm summer evening after a long day’s work.