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  • 2 lbs Raw Shrimp
  • 1 lbs fresh whole Tomatoes
  • 1 small Jalapeno Peppers FInely Chopped
  • 1 small Garlic Cloves
  • 2 stalk Scallions
  • 1/2 tbsp Olive Oil
  • 1 tsp Dried Oregano
  • 8 medium Green Olives Halved
  • 4 tbsp Lime Juice
  • 1/2 cup Fresh Cilantro Chopped
  • 1 medium Avocado Diced
  • 2 1/2 cup Romaine Lettuce
  • 1/4 tsp Salt (optional)*
  • 1/4 tsp Black Pepper
  • 1
  • 2
    Healthy Fat
  • 3
  • 3


  1. Preheat oven to broil.
  2. Bring a medium size pot of water to a boil and cook shrimp about 2 to 3 minutes until pink. Remove shrimp and shock in an ice bath until cooked . Drain, pat dry, and set aside.
  3. Toss tomatoes, jalapeno, garlic, and scallions in olive oil. Transfer to a sheet pan and broil about 5 to 10 minutes until outside skin is charred. Remove pan and allow to cool long enough to handle.
  4. Remove core from tomatoes, stem from jalapeno, skin from garlic, and root of scallions. Place in a food processor and pulse until chopped or desired consistency.
  5. Transfer tomato mixture to a mixing bowl. Add olives, lime juice, cilantro, avocado, shrimp, and toss well. Season with salt (optional) and pepper to taste. Pour over lettuce and serve.

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