Leaf salad with goat cheese and grilled shrimp

Ingredients:

Fried shrimp

• 220 g medium shrimp, peeled and deveined (do not remove tails)
• Juice of 1 lemon
• 1 teaspoon garlic powder
• Special equipment: metal skewers

Vinaigrette dressing

• Juice of 1 lemon
• 1 clove garlic, crushed or grated
• 1/4 cup extra-virgin olive oil

Salad

• 1 head Bibb lettuce
• 1 avocado, diced
• 1 ripe tomato, diced
• 1/4 cup pitted black olives
• 60 g goat cheese, crumbled

Preparation:

1. Fried shrimp:
   
   Preheat the grill to medium heat. In a bowl, combine the lemon juice, garlic powder, and a pinch of sea salt and black pepper. Add the shrimp and toss well. Thread the shrimp onto metal skewers.
2. Place the shrimp on a hot grill and cook until cooked through (pink) and grill marks appear, about 2 minutes per side. Remove from the grill and set aside. When cool enough to handle, remove the shrimp from the skewers.
3. Vinaigrette dressing:
   
   In a large bowl, combine the lemon juice, garlic, and a pinch each of coarse salt and black pepper. Stir, then slowly whisk in the olive oil. Taste and adjust the seasoning if needed.
4. Salad:
   
   Add the lettuce, avocado, and tomatoes to the bowl with the dressing. Toss thoroughly, then transfer to a serving bowl or platter, reserving any remaining dressing. Top the salad with olives, crumbled goat cheese, and shrimp. Drizzle the shrimp with the remaining dressing. Serve immediately.