A light, refreshing salad that is perfect for any occasion. Loaded with fresh mozzarella, basil leaves, avocado slices, cherry tomatoes, cucumbers and tender shrimp - all tossed in a sweet balsamic glaze.
Place a large, nonstick pan over medium heat with olive oil.
Once the olive oil has heated, add the shrimp and season with salt, pepper, and garlic powder. Squeeze 1 tablespoon of fresh lemon juice over the top.
Cook 1-2 minutes per side and flip, cooking an additional 1-2 minutes or until cooked through and pink. Remove from burner and toss with 1 tablespoon of basil pesto. Allow to cool to room temperature and then place in the fridge to cool even further while you prepare the salad. *SEE NOTES BELOW.
To a large salad bowl combine tomatoes, mozzarella pearls, cucumber, red onion, and basil. Combine the ingredients for the dressing in a small mixing bowl and pour over the salad.
Add in the cooked shrimp and gently toss to coat.
Taste test and add more salt and pepper, as needed. Drizzle with extra balsamic glaze and a fresh squeeze of lemon juice (both optional, but delicious in my opinion). Garnish with avocado and freshly chopped basil leaves.
Homemade Balsamic Glaze:
Combine 1/4 cup balsamic vinegar with 1 1/2 tablespoons of light brown sugar, maple syrup or honey in a small saucepan over medium heat. Once it begins to bubble, reduce the heat to medium-low and allow it to simmer 8-10 minutes, or until it has reduced in volume by half. Remove and allow to cool before using.
Shrimp: I prefer the shrimp to be cooled, but this is entirely up to you. This salad can be served with warm or cooled shrimp.I like to add half of the avocado to the salad and gently toss it in and then garnish with a little more. Avocado is best when cut fresh, so add to the salad right before serving.