I’m always on the hunt for recipes that are fast, delicious and healthy and this shrimp dish has become one of my favorites. The creaminess of the avocado provides a richness which plays well with the tartness of the lemon and the spicy bite of the arugula. For the whole grain, I used Khorasan wheat (brand name Kamut) which has a buttery rich, nutty flavor but you can use your favorite whole grain (like quinoa or barley). This dish can be served hot or cold and is ideal for a light, summer meal.
1 pound shrimp, peeled and deveined Zest of 1 lemon 1/3 teaspoon salt 1/3 teaspoon ground pepper 2 tablespoons extra-virgin olive oil, divided ¼ cup feta cheese 2 cups arugula, chopped 2 cups cooked Kamut (or quinoa or barley) 1 ripe avocado, peeled, seed removed and cubed 2 tablespoons lemon juice (about ½ of a lemon) 1 tablespoon fresh dill, minced Preheat oven to 400 degrees. Line a baking sheet with parchment paper. In a medium bowl, combine lemon zest, salt, pepper and 1 tablespoon of olive oil. Add shrimp and toss until coated. Place shrimp on baking sheet and bake for 10 minutes or until shrimp turns pink. While shrimp is cooking, in a large bowl combine feta cheese, arugula and Kamut. Add avocado, lemon juice, dill and the cooked shrimp to the arugula mixture. Toss gently until combined. Drizzle with remaining 1 tablespoon of olive oil. Judymatusky.comShrimp with Avocado, Lemon and Fresh Dill
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Judy Matusky, RDN, LDN 
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