SHRIMP, AVOCADO, AND ARTICHOKE SALAD BOUND IN INDIVIDUAL ROASTED PEPPER BASKETS WITH FRESH SAGE

Ingredients

Ingredient / A
200 gr. Baby shrimp
2 avocado, diced
1 lemon, juiced
sea salt/ fresh cracked pepper
2 tbsp. Fresh dill, chopped
300 ml. Artichokes, sliced
1 tsp. Jalapenos, chopped
¼ cup mayonnaise
2 tbsp. Flat leaf parsley, chopped

Ingredient / B
Roasted Peppers
2 tbsp. Fresh sage, chopped
4 bell peppers
2 tbsp. Extra virgin olive oil
2 cloves garlic, minced
Sea salt/ fresh cracked pepper

Method

• Preheat oven to 375’f
• Remove the top part of the pepper, (core side) making a slice across by a ½ “ down.
• Remove seeds carefully, not to break the peppers.
• Line baking dish with parchment paper. Place peppers and tops onto baking dish. Season the inside with salt and pepper.
• Blend oil, sage, garlic, seasoning, and ginger together in small bowl.
• Brush the inside of the peppers liberally with the sage oil.
• Place in the oven for approx. 10 - 12 minutes. Remove and let cool.
• In a bowl add ingredients B and blend well.
• Place the mixture inside the peppers.
• Place the tops of the peppers to garnish on a angle
• Serves 4.
• If the peppers are over roasted they will collapse , ( this is why the outer skin is not removed and they are lightly roasted).
  
  Carb count; 8 g. per serving