While fennel-butter basted shrimp is quite excellent on its own, it’s also equally as excellent served atop shredded lettuce and accompanied by hard-boiled eggs, bacon, tomatoes, red onion and avocado.

It’s even better when topped by the creamy verson of my basil vinaigrette… or your favorite ranch dressing. You do you.

Ingredients:

1lb fennel butter shrimp

2 heads of romaine lettuce, outer leaves and core removed, shredded

1 tomato, chopped

1/2 avocado, chopped

1/2 red onion, minced

3 hard-boiled eggs, halved

5 pieces of cooked bacon, crumbled

creamy balsamic dressing (or store-bought dressing)

12 large basil leaves

2 cloves of garlic

1 Tbsp honey

1 heaping teaspoon dijon mustard

1/4 tsp salt

1/8 tsp white pepper

1/2 cup white balsamic vinegar

juice of 1/2 a lemon

1/3 cup avocado mayo

1/3 cup avocado oil

Whisk together all ingredients until combined.

Directions:

Add shredded lettuce to a large bowl.

Top with ingredients.

Serve with dressing.