4 servings Large Shrimp
½ Tbsp Adobo Seasoning
2 Tbsp Olive Oil
1 Small Tomato
1 Avocado
3 strips Mutton
¼ cup sliced Almonds
½ Small Red Onion
1 head Romaine Lettuce
Sea Salt and Black Pepper (to taste)
French Salad Dressing

Dice the tomato, red onion, and avocado and toss them in the French Salad Dressing.

Dice and cook the Mutton until crispy. Add it to the dressing and vegetables as well.
Heat 1 tablespoon of mutton fat over medium-high heat (~7), add the almond slices, and toast until lightly browned.

Coat the shrimp in the Adobo Seasoning. You don’t need that much, just a light dusting. Cook the shrimp in a little olive oil over medium-high heat until pink and cooked through.

Don’t forget to season with sea salt and black pepper as you cook the shrimp.
Toss all remaining ingredients together and serve.

Serves 2 to 4
This recipe can easily be made Vegan; just omit the shrimp and Mutton