I love salads, and I love shrimp. Both are quick, easy, and delicious. This recipe takes less than 20 minutes to prepare. Of course, you could use a store-bought vinaigrette, but they don’t taste as good!
4-6 cups fresh spinach
1 colorful bell pepper, slice into strips and chop them in half
2 medium tomatoes, chopped
2 oz. extra virgin olive oil
1.5 oz. balsamic vinegar
1 T honey
Sprinkle of salt (1/8 t or less)
½ t Italian seasoning
Whisk together all ingredients. Toss with the salad.
½-1 lb. shrimp, peeled and deveined
Juice of 1 lemon
2 t white wine
1 t olive oil
Sprinkle of salt
¼ t Italian seasoning
Combine all ingredients in a Ziploc bag and massage to coat the shrimp with marinade. Add entire contents of bag to a hot skillet and sauté over medium heat, about 1-2 minutes per side, until the shrimp is just pink.
Slices or pearls of fresh mozzarella (make sure it says “fresh”) and 1-2 leaves chopped basil per plate.
Lay down the dressed salad, then cheese and basil, then shrimp.
Copyright 2020 Karen Ullo