Salade de crevettes à la sauce crémeuse
Preparation:
Fry the shrimp in a pan with a little olive oil for 2-3 minutes on each side, or until pink and cooked through. Set aside to cool.
In a large salad bowl, combine the romaine lettuce, cherry tomatoes, diced avocado, chopped red onion, and fresh cilantro.
In a small bowl, combine all the creamy dressing ingredients—Greek yogurt, mayonnaise, lime juice, pressed garlic, Dijon mustard, salt, and pepper—until well blended.
Pour the cooled shrimp over the salad.
Pour the creamy dressing over the salad and toss gently to coat all the ingredients.
Garnish with additional cilantro if desired.
Serve immediately and enjoy this delicious shrimp salad!
