Shrimp Salad with Tartar Dressing

Heat oven to 400°F and place shrimp on a parchment lined baking sheet.

Add olive oil, salt, and pepper and lightly toss the shrimp.

Bake the shrimp for 6-8 minutes, or until shrimp are opaque and pinkish white in color.

Squeeze lemon over the shrimp and lightly shower with fresh dill. Set aside to cool.

Place the mayonnaise, yogurt, relish, capers, herbs, sugar, and vinegar in medium sized bowl and whisk to combine.

Season to taste and add more water or milk if you want it thinner. If it’s too thin, thicken the mixture up with more yogurt or mayo.

Add oil to a small frying pan over medium or medium-low heat. Once oil is hot, add in panko, salt, and pepper.

Toss panko every 15-30 seconds as it toasts to keep it from browning too quickly.

Cook for about 5-8 minutes, or until panko is deep golden brown in color but not burnt. Remove from heat and set aside.

Add the lettuce, tomatoes, cucumbers, and red onion to a large salad bowl and toss to combine.

Top the salad with the avocado, cooked shrimp, and crispy panko.

Spoon over your desired amount of tartar dressing and gently toss the salad so that it’s lightly coated.