Warm Shrimp Salad with Mixed Veggies, Avocado & Lemon Caper Dressing

Directions

1. Rinse and dry all produce, then cut or prepare the tomatoes, green onions, parsley, zucchini, snap peas, and avocado as described, setting them ready for use.
2. If using frozen shrimp, thaw briefly under cold running water in a colander, then pat dry with towels.
3. Juice the lemon into a small bowl, remove parsley leaves from the stems, mince the leaves, and add to the bowl.
4. Finely chop the anchovy fillet and whisk it into the bowl with mayo, capers, oil, Dijon, and a pinch of salt to form the dressing; set aside.
5. Halve the grape tomatoes. Trim and cut green onions into 1/4-inch pieces diagonally, then combine with the tomatoes in a medium bowl.
6. Cut the snap peas crosswise into 1/4-inch pieces at an angle and trim the zucchini, halve lengthwise, and slice into 1/4-inch half-rounds.
7. Heat a nonstick skillet over medium-high heat and swirl in virgin coconut oil to coat the bottom.
8. Add the peas and zucchini with a pinch of salt; cook, stirring occasionally, until lightly browned, about 4 minutes, then transfer to the tomato bowl.
9. Peel and mince the garlic while the vegetables cook.
10. In the same skillet, add a bit more oil if needed, then add shrimp, garlic, salt, and pepper; cook, stirring often, until the shrimp are cooked through and slightly golden, about 4 minutes.
11. Halve and pit the avocado, then slice while still in the skin and scoop out the flesh with a spoon for plating.
12. To serve, arrange mixed greens on plates, top with shrimp and vegetables, finish with avocado slices, and drizzle over the lemon-caper dressing.