Salade de crevettes rôties

Ingrédients

• 2 pounds raw jumbo shrimp, (peeled and deveined)
• 2 tablespoons olive oil, (divided)
• 1 large English cucumber, (chopped)
• 1 firm avocado, (peeled and chopped)
• 1 lime, (juiced)
• 1 clove garlic, (minced)
• 1/4 cup fresh chopped mint leaves
• 2 tablespoons fresh chopped cilantro
• Salt (and pepper)

Préparation

1. 1

   Preheat the oven to 450 degrees F. Line a large rimmed baking sheet with parchment paper. Pour the shrimp onto the baking sheet and drizzle with 1 tablespoon olive oil. Toss the shrimp in the oil and spread them out on the baking sheet. Sprinkle generously with salt and pepper.

2. 2

   Roast the shrimp in the oven for 5-7 minutes, until pink. They should still be in the shape of C's. If they shrink to O's, you've overcooked them. Cool the shrimp on the baking sheet.

3. 3

   Meanwhile, chop the cucumber and avocado in 3/4-inch chunks. Place the cucumber, avocado, minced garlic, chopped mint leaves, and cilantro in a salad bowl. Pour the lime juice and 1 tablespoon olive oil over the salad and toss well to coat. Taste, then salt and pepper as needed.

4. 4

   Once the shrimp have cooled to room temperature, toss them into the salad. Cover and chill until ready to serve.