| 11 | 25 | 569 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 20 min | 7 |
| 1 cup | Parsley, fresh (chopped and packed) |
| 5 1/4 fruit | Lime (juiced) |
| 1/2 cup | Extra virgin olive oil |
| 2 2/3 tsp | Chili powder |
| 1 1/3 kg | Shrimp, raw (peeled and deveined) |
| 7 cup | Coleslaw mix |
| 1 3/4 cup | Cherry Tomatoes (halved) |
| 1 3/4 avocado(s) | Avocado (peeled and diced) |
| 1/4 tsp | Sea Salt (to taste) |
| 1/4 tsp | Black pepper (to taste) |
| 7 roll | Dinner roll, white (Udi brand, gluten free) |
1. Create the dressing by combining the parsley, lime juice, olive oil, and chili powder together in a blender or food processor. Process until smooth. Set aside.
2. Throw shrimp in a large ziplock baggie. Add half of the dressing and shake well to coat. Set the remaining dressing aside.
3. Heat the grill over medium heat. Cook the shrimp for 2 to 3 minutes per side depending on the size of the shrimp.
4. Divide coleslaw mix between plates and top with avocados, tomatoes, and grilled shrimp. Season with sea salt and pepper to taste. Drizzle remaining dressing over top. Serve with UDI Gluten Free Dinner Roll. Enjoy!
Leftovers: Refrigerate in an airtight container for up to three days. For best results, store the dressing separate from the salad contents and cut it into the avocado just before serving.
No Grill: Cook shrimp in a cast iron skillet over medium heat on the stovetop.
Vegan & Vegetarian: Use portobello mushrooms instead of shrimp. Marinate and grill the same way.
| Fruit | 0.8 |
| Grain | 1.2 |
| Meat | 2.2 |
| Vegetables | 3.0 |
