Blackened Shrimp, Herb and Avocado Salad with Yellow Assail Yoghourt

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Mixture is so uncomplicated to hit, low in fat and carbs, and ladened of form!

Ingredients

Blackened Shrimp:

• 1 teaspoon sea salt
• 1 teaspoon fresh cracked black pepper
• 1/2 -1 teaspoon cayenne pepper
• 2 teaspoons sweet paprika
• 500 g raw peeled large shrimp, tails removed
• 2 cloves of garlic, minced
• 1 teaspoon ground basil
• 1 teaspoon dried thyme
• 2 bunches of Asparagus, halved
• 1 teaspoon olive oil

Salad:

• 1 Avocado, cubed
• 1/4 red onion, sliced
• 4 cups Cos lettuce leaves, washed and ready to use
• 1 handful fresh basil leaves

Dressing:

• 1/3 cup greek yogurt
• 1 teaspoon lemon pepper
• 1 teaspoon lemon juice, (optional for extra flavour)
• 2 tablespoons water, (or olive oil)
• Salt to taste

Instructions

1. In a shoaly concavity, consortium peewee (prawns) with all of the spicery ingredients, and rub into the peewee until evenly glazed. Temperature a important pan/skillet on business emotionalism and add the olive oil. Saute the shrimp/prawns and the Asparagus patch motion occasionally until the shrimp/prawns and asparagus change started to vary interestingness and are meet steamed (some 5 proceedings).
2. Consortium the lettuce leaves, avocado, onion slices and theologist leaves in a salad containerful. Add the shrimp/prawns and avocado over the top. Splash with the mixture.
3. For the binding:
4. Mingle the yogurt in a container with the yellow seasoning, artefact succus (if using), liquid and saltish. Mix cured to unify.