Gulf Shrimp Wedge Salad

This Gulf Shrimp Wedge Salad is a refreshing and satisfying meal perfect for warm weather. Grilled shrimp adds a burst of flavor to crisp iceberg lettuce wedges, complemented by creamy avocado, juicy cherry tomatoes, tangy red onion, and salty feta cheese. Topped with a zesty lemon-garlic dressing, this salad is a delightful combination of textures and tastes.

Ingredients:

• 1 lb Gulf shrimp, peeled and deveined
• 1 head iceberg lettuce, cut into wedges
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, thinly sliced
• 1 avocado, sliced
• 1/4 cup crumbled feta cheese
• 1/4 cup chopped fresh cilantro
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

Warm the grill up to a medium-high level

Get a small bowl and mix olive oil, lemon juice, garlic, salt, and pepper together with a whisk

Put shrimp on skewers and grill for two to three minutes on each side, or until shrimp is pink and cooked all the way through

Put wedges of lettuce on a platter to serve

Place lettuce wedges on a plate and top them with grilled shrimp, cherry tomatoes, red onion, avocado slices, and feta cheese balls

Pour the dressing over the salad

Add chopped cilantro as a garnish

Serve right away and enjoy!