Hey guys and welcome to the third episode
of Foodie Friday! On today’s episode we’re gonna make a delicious
shrimp summer salad. Say that 5 times fast – shrimp. summer. salad. Now if you don’t like shrimp you can always
substitute with chicken. Alright so, hope you guys enjoy, and let’s
get to it 🙂 Alright guys so for this recipe there were a lot of ingredients so I just
put them all in the description. In terms of nutrition, there’s 4 servings,
360 calories, 17 grams of fat, 13 grams of carbs and 24 grams of protein. The first step is to salt and pepper your
shrimp to taste, then add about a tbsp of lime juice. Mix this up then heat a sauce pan over medium
high heat – then add your shrimp. Cook on each side for about 3 minutes. FOODIE FRIDAY EXCLUSIVE TIP: don’t cut your
thumb with the knife. Once you recover from your wounds, chop your
lettuce into bite-size pieces. Next, use your can opener to chop up your
cherry tomatoes (sarcasm). After that, lay the smack down on your cilantro
and cut roughly a cup’s worth of finely chopped pieces. Next, roll your two dinosaur eggs onto the
table. After you cut them in half, length-wise, I
use a large knife to cut the pit out of the avocados. Next, chop your avocado into slices and add
to the bowl as well. Mix ingredients together. Add three tbsps of olive oil, three tbsp of
lime juice, one tsp of chili powder, a tbsp of honey, salt and pepper to taste, finally
add your shrimp then mix it all together.