NUTRITION

SERVINGS

INGREDIENTS

8 oz Wild-caught shrimp

1 whole Whole-grain bun

1 tbsp Avocado oil mayonnaise

1 tbsp Non-fat plain Greek yogurt

1 tbsp Fresh lemon juice

1 tsp Lemon zest

0.25 cup Celery

1 tbsp Fresh chives

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

1 leaf Butter lettuce

1 tsp Ghee

PREPARATION

• 1

  Bring a medium pot of salted water to a boil and poach the shrimp for 2 to 3 minutes until they are pink and opaque.

• 2

  Immediately transfer the shrimp to an ice bath to stop the cooking process, then drain and pat them very dry with paper towels.

• 3

  Chop the chilled shrimp into bite-sized pieces and place them in a medium mixing bowl.

• 4

  In a separate small bowl, whisk together the avocado oil mayonnaise, Greek yogurt, lemon juice, lemon zest, sea salt, and black pepper.

• 5

  Fold the dressing, finely diced celery, chopped chives, and parsley into the shrimp until every piece is evenly coated.

• 6

  Heat a small skillet over medium heat, melt the ghee, and toast the inside of the whole-grain bun until it is golden brown and fragrant.

• 7

  Line the toasted bun with the butter lettuce leaf and pile the lemon-herb shrimp mixture generously inside to serve.