1. Grill pan on medium-high heat.
2. Add shrimp; cook 1 to 2 min. on each side or until shrimp turn pink.
3. Toss lettuce with dressing.
4. Top crackers with avocados, lettuce mixture and shrimp.
5. Tips - How to Keep Avocado Slices from Browning. Before placing the avocado slices on the crackers, squeeze fresh lemon juice over them to help prevent them from turning brown
6. Special Extra - For more flavor, marinate the shrimp before grilling. To prepare the marinade, mix 1/3 cup avocado or olive oil with 2 Tbsp. fresh lemon juice, 1 Tbsp. EACH minced garlic and chopped fresh parsley, and 1/2 tsp. crushed red pepper until blended. Pour over shrimp in shallow dish; toss to evenly coat shrimp with marinade. Refrigerate 20 min. Drain and discard marinade before grilling shrimp as directed.
- 6 g Total Fat
- 1 g Saturated Fat
- 70 mg Cholesterol
- 410 mg Sodium
- 7 g Carbohydrate
- 8 g Protein
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Nutritional Information
- 6 g Total Fat
- 1 g Saturated Fat
- 70 mg Cholesterol
- 410 mg Sodium
- 7 g Carbohydrate
- 8 g Protein
Directions
1. Grill pan on medium-high heat.
2. Add shrimp; cook 1 to 2 min. on each side or until shrimp turn pink.
3. Toss lettuce with dressing.
4. Top crackers with avocados, lettuce mixture and shrimp.
5. Tips - How to Keep Avocado Slices from Browning. Before placing the avocado slices on the crackers, squeeze fresh lemon juice over them to help prevent them from turning brown
6. Special Extra - For more flavor, marinate the shrimp before grilling. To prepare the marinade, mix 1/3 cup avocado or olive oil with 2 Tbsp. fresh lemon juice, 1 Tbsp. EACH minced garlic and chopped fresh parsley, and 1/2 tsp. crushed red pepper until blended. Pour over shrimp in shallow dish; toss to evenly coat shrimp with marinade. Refrigerate 20 min. Drain and discard marinade before grilling shrimp as directed.