1 tsp Avocado Oil
9 ozs Shrimp (large, peeled, deveined)
1 tbsp. Extra Virgin Olive Oil
1 tbsp. Lime Juice
1/4 tsp Honey
1/2 tsp Coconut Aminos
4 cups Arugula
1 Carrot (shredded)
1/4 cup Radishes (thinly sliced)
1 Avocado (sliced)
In a skillet over medium heat, add the avocado oil and shrimp. Cook for 3 minutes each side, or until cooked through. Set aside.
While the shrimp cook, add the extra virgin olive oil, lime juice, honey, and coconut aminos to a small jar and shake to combine.
Add the arugula, carrot and radishes to a bowl. Top with the cooked shrimp, the dressing and avocado. Divide between plates and enjoy!