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Salad Cups with Quinoa, Shrimp, Avocado & Lemon Dressing

Gluten free • Makes 4

Seafood

3/4 lb Shrimp, large raw

Produce

1 Avocado, small
4 Boston lettuce, large leaves
1/2 tsp Oregano, dried
1 Tomato, medium

Condiments

3/4 tsp Honey
3 tbsp Lemon juice, fresh

Pasta & Grains

1/2 cup Quinoa

Baking & Spices

1/4 tsp Black pepper, freshly ground
1/2 tsp Kosher salt

Oils & Vinegars

1/4 cup Olive oil, extra-virgin

Dairy

1 oz Myzithra

Liquids

1 cup Water
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The preparation of this shrimp dish is super simple – I just toss everything into a zip-top bag and let it marinate in the fridge for about 30 minutes. The shrimp grill up in minutes and are full of flavor. They pair perfectly with grilled asparagus and steamed rice.