2-3 cups mixed greens
10-15 medium size shrimp, cleaned and deveined
2 tablespoons vegetable oil
Salt and pepper, to taste
1/4th cucumber, diced
1/4-1/2 cup bruschetta tomatoes
1/4 cup edamame
1/4 cup red onion, chopped
6 or 7 ripe tomatoes (about 1 1/2 lbs), diced
2 cloves garlic, minced (about 2 teaspoons)
1 tablespoon extra virgin olive oil.
1 teaspoon balsamic vinegar.
6-8 fresh basil leaves, thinly sliced* or chopped
Sea salt and pepper, to taste
Lemon Olive Oil Vinaigrette:
1/2 teaspoon finely grated lemon zest.
2 tablespoons freshly squeezed lemon juice.
1 teaspoon sugar.
1/2 teaspoon Dijon mustard.
1/4 teaspoon fine sea salt, or to taste.
3 to 4 tablespoons extra-virgin olive oil.
Freshly ground black pepper to taste.
In a small bowl combine all the bruschetta tomatoes ingredients and season with salt and pepper, to taste. Refrigerate while cleaning, deveining shrimp. In another bowl combine all the vinaigrette ingredients together, transfer to a oil & vinegar dispenser.
If you buy frozen shrimp that’s already been cleaned and deveined (I do), just thaw them out in a bowl of cool water. Drain then season shrimp with salt and pepper, to taste. Heat a skillet on med/high heat and add the oil. Once the oil glistens add the shrimp and cook until pink and opaque, 1-2 minutes. Turn over and remove from heat, let sit 1-2 minutes.
Arrange salad in a medium size serving bowl, add in the mixed greens, then the diced cucumber, bruschetta tomatoes, edamame and chopped red onion. Top with shrimp and drizzle on the lemon olive oil vinaigrette. (Or serve on the side) Serve with a bread stick (optional). Yum Yum!