Ingredients
½ pound raw, peeled, deveined shrimp, 16/20 size
½ tsp granulated garlic powder
1 head Bibb or butter lettuce, rinsed and pat dry with paper towel
¼ cup radishes (about 6 small), thinly sliced
½ cup hot house cucumber, thinly sliced
1 small mandarin orange, peeled into segments
¼ cup green onions, thinly sliced
¼ cup cilantro leaves, chopped
½ tsp RxSugar Allulose
1 scoop Collagen Peptides Powder
Directions
1Make the dressing: Place all ingredients in a medium bowl and whisk vigorously until it comes together to form an emulsion. Place dressing in the refrigerator until ready for use.
2Season shrimp with sea salt, garlic powder, and crushed red pepper. Heat a large sauté pan on medium heat. Add the avocado oil. As soon as it starts to smoke, add the shrimp and cook for 3-5 minutes on each side or until it turns pink. Turn off the heat and transfer to a plate. Set aside to cool.
3Using a cutting board, cut butter lettuce in half and then into bite size pieces. Place half in one bowl and half in the other. Prep and place ingredients equally on both salads.
4Divide the shrimp and place on top of each salad. Place 2 tbsp of dressing on top of each salad. Enjoy!
5Refrigerate all ingredients in separate airtight containers for up to 24 hours until ready to consume. Dressing will last up to a week.
