|This is seriously easy to put together, you can actually avoid ANY cooking by using pre-cooked shrimp, but honestly, the flavor of sauteed shrimp is too delicious to skimp. However, for those that begin to hyperventilate, sweat and panic at the site of a cooking pan, you can still make a nutritionally sound shrimp salad in no time (sorry, you'll have to at least chop some veggies).|
1-2lbs shrimp peeled, de-veined (or, pre-cooked)
1tblsp coconut oil
3 garlic cloves, minced (yes, they even come in a jar!)
Bag or two of mixed greens (they're even pre-washed!)
1 large cucumber peeled and diced
2 large tomatoes, diced
Bell peppers of choice, diced
3-4 slices of cooked nitrate-free bacon, crumbled (duh!)
1-2 avocados, diced
2 hard boiled eggs, crumbled (optional...by why omit??)
olives (optional, but why??)
Heat coconut oil in large pan until smokin' hot. Toss in garlic and saute for 1 minute, until the garlic aroma fills your kitchen. Toss shrimp into pan and saute until shrimp is cooked through, tossing frequently - about 5 minutes (don't be afraid of grabbing the pan handle and using some vigor to toss 'dem shrimp around!).
In a large mixing bowl, throw all other ingredients in no particular order and mix with some olive oil/balsamic vinegar/smoked paprika/pepper/oregano/basil. Toss gently.
Serve on individual plates and top with generous amount of shrimp.
If you're smart, you will make enough for leftovers the following day and you will have a no-muss, no-fuss breakfast and/or lunch (hint: be smart).