Prep Time 30 min
Cook Time 3 min
Servings 4
Difficulty Easy

Ingredients

  • 1 lb. medium-size shrimp (24 to 28 count)
  • 1 tsp. seafood seasoning
  • 1 dried bay leaf
  • 1 1/4 cups mayonnaise
  • 2 tsps. ketchup
  • 3 tbsps. Santa Cruz Organic┬« Pure Lemon Juice
  • 1/2 tsp. dried tarragon
  • 1 tsp. minced fresh garlic
  • Sea salt and freshly ground black pepper
  • 1 cup chopped celery (include leaves)
  • 1/2 cup thinly sliced radishes
  • 3 tbsps. minced red onion or chopped green onion
  • 2 tbsps. minced flat-leaf parsley
  • 2 firm ripe avocados, halved and pit removed
  • 3 thickly sliced ripe heirloom or seasonal tomatoes

Directions

  • Step 1

    ADD water to large saucepan; bring to a boil. Add shrimp, seasoning and bay leaf; cook two to three minutes until shrimp are just turning coral pink; drain shrimp in colander and cool with running cold water; discard bay leaf.

  • Step 2

    COMBINE mayonnaise, ketchup, lemon juice, tarragon and garlic in small bowl. Season with salt and pepper to taste.

  • Step 3

    TOSS shrimp, celery, radish, onion and parsley gently in large bowl. Add dressing and toss gently.

  • Step 4

    PLACE a scoop of shrimp salad into cavity of avocado half or on top of tomato slices; garnish with fresh parsley.

  • Step 5

    Scoop salad into a pita pocket or flatbread and top with radish sprouts and halved cherry tomatoes.

Serving size
(1/4 of recipe)

  • Calories 570
  • Calories from Fat370g
  • Total Fat 41g
  • Saturated Fat 6g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 200mg
  • Sodium 1550mg
  • Potassium 0mg
  • Total Carbohydrates 31g
  • Dietary Fiber 8g
  • Sugars 7g
  • Protein 23g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet