One of my all time favorite restaurants is The Ivy in Beverly Hills.  I was lucky enough to dine there last month and fell in love with my entree.  It was the grilled vegetable salad with avacado and topped with lobster.  I decided to try my own version substituting shrimp for lobster and I must say… it was pretty great! Here’s how I made it:

1/2 cup Olive Oil
1/2 cup Lemon
1/2 cup Apple cider vinegar
1/4 cup guacamole
1/2 pound Fresh Shrimp, peeled and devined (sp)
4 cloves Garlic
Kernels removed from 1 Ear of Corn
1/2 cup of Asparagus
Baby Lettuce
1 small Tomato
Salt  to taste
Pepper to taste (I like a lot, lol)


The dressing:  Mix well:  1/4 cup olive oil, lemon juice, apple cider vinegar, guacamole together

Use remaining olive oil to sautee shrimp.

Place olive oil in a heated skillet.  Add garlic until slightly browned.  Add asparagus and zucchini to oil, lower heat and cover.  Cook veggies for about 5 min., then add corn.  Cook addition 5 min. on low heat.   Remove vegetables and add shrimp to the same pan.  Add addition olive oil if necessary.  Cook shrimp until pink.  Remove shrimp.

Prepare bed of mixed lettuce on a plate.  Add cubed tomato.  Add vegetables and shrimp.  Add dressing to your liking.  Top with salt and pepper.