Firecracker Shrimp from Trader Joe’s
1 cup 1/2 of baby spinach
1 cup 1/2 arugula
1/2 cup of diced avocado
1/2 cup of crumbled ricotta cheese
1/4 cup of diced onions
2 boiled eggs
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Heat a pan with a tablespoon of olive oil, add your shrimp and set the sauce packet (that comes with the shrimp) to the side to thaw. Once they are thoroughly browned, remove from oil and toss shrimp in the sauce and set to the side.
Chop your vegetables and boil your eggs while your shrimp are cooking. Cut your eggs in half and season with salt, pepper and paprika or cayenne pepper.
Put the arugula and spinach at the bottom of your bowl. Top with avocado, onion and crumbled ricotta. Spoon your firecracker shrimp on top of the salad and place your egg halves on the sides or chop the eggs in your salad. Drizzle with your favorite dressing and enjoy!
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CHIC EATS: Firecracker Shrimp & Avocado Salad [RECIPE] was originally published on hellobeautiful.com
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