- 1/2 pound uncooked medium shrimp, peeled and deveined
- 3 limes, juiced
- 2 tablespoons olive oil
- 1/4 cup olive oil
- 1 small red onion, thinly sliced
- 1/2 (6 ounce) can black olives, drained and rinsed
- 1 clove garlic, minced
- ground black pepper to taste
- kosher salt to taste
- 1 (8 ounce) package mixed salad greens (such as Dole® European Blend)
- 3 avocados, sliced
- 2 tomatoes, cut in wedges
- Marinate shrimp in 3 tablespoons of lime juice in a bowl, 5 to 10 minutes. Drain and discard lime juice.
- Heat 2 tablespoons of olive oil in a skillet over medium heat; cook and stir shrimp until they are bright pink on the outside and the meat is opaque, about 3 minutes per side.
- Combine 1/4 cup olive oil with 1 tablespoon lime juice in a bowl. Add onion, olives, garlic, pepper, and salt; stir dressing to combine.
- Divide greens, shrimp, avocados, tomatoes, and dressing between 2 large bowls; toss lightly.