Whipped up a little late lunch for the fam on the grill. Grilled avocado and shrimp over little gem and red leaf lettuce with shaved red onion and a Shallot Herb Coconut Yogurt Creamy Dressing. Serves 3 as a main or 3 as a side salad. 

INGREDIENTS:

1 small head red leaf lettuce
1 large head little gem lettuce
Red onion, sliced thin on the mandoline 
3 avocados, halved and grilled with the skin on 
20 medium shrimp, grilled
Cilantro, coarsely chopped

Grilled Avocados:
3 avocados, halved with the skin on 
Olive oil
JF Spicy Salt 

Grilled Shrimp: 
20 medium shrimp
Olive oil
JF Spicy Salt 

Shallot Herb Coconut Yogurt Creamy Dressing:
½ cup plain coconut yogurt (I like Cocojune)
1 garlic clove, minced
2 Tbsp shallot, minced
1 Tbsp thyme, minced
3 Tbsp olive oil
Honey, to taste 
½ tsp JF Spicy Salt 

PROCESS:

Shallot Herb Coconut Yogurt Creamy Dressing
In a small bowl, using the coconut yogurt as a base, add your minced garlic, shallot, thyme, olive oil, honey, and JF Spicy Salt; whisk to combine. Add water to reach your desired consistency.

Grilled Avocados
Drizzle your halved avocados with olive oil and season with JF Spicy Salt. Grill face down until marked then remove from the heat. Set aside. 

Grilled Shrimp 
Drizzle the shrimp with olive oil and season with JF Spicy Salt. Grill until marked and just pink. Set aside. 

Grilled Avocado and Shrimp Salad 
In a large dish, using the red leaf and little gem as your base, begin to build your salad. Layer over the red onion, grilled avocado halves and shrimp. Dress in my Shallot Herb Coconut Yogurt Creamy Dressing and finish with chopped cilantro. Enjoy!