Grilled Shrimp Salad

Whoever said there ain't no cure for the summertime blues obviously hadn't sampled this scrumptious shrimp salad. If you want a break from those garden variety greens, opt for this shell of a salad that's sure to liven up your lunch or dinner. 

Grilled Shrimp Salad

Ingredients

For 0004 Person(s)

Recipe

  • 1 tablespoon(s) extra virgin olive oil
  • 16 ounce(s) shrimp, peeled and cleaned
  • 1 dash(es) salt
  • 1 dash(es) pepper
  • 2 garlic cloves, minced
  • 1/2 teaspoon(s) cayenne pepper
  • 1/8 teaspoon(s) dried bay leaves or 1 whole bay leaf
  • 3/4 cup(s) lemon juice
  • 3 teaspoon(s) soy sauce
  • 1 tablespoon(s) balsamic vinegar
  • 10 ounce(s) romaine
  • 1 1/2 cup(s) great northern beans, drained and rinsed
  • 1/4 cup(s) sun-dried tomatoes, thinly sliced
  • 1 avocado, sliced
  • 1 lemon peel, cut into strips
  • 1/2 teaspoon(s) thyme
  • 1 tablespoon(s) cilantro

Directions

    1. Heat oil in a large skillet over medium heat.
    2. Add shrimp, salt, pepper, garlic, cilantro, cayenne pepper, bay leaf, and thyme, stirring occasionally for about 7 minutes.
    3. In a small bowl, whisk together 1/2 tablespoon of olive oil, lemon juice, soy sauce and balsamic vinegar.
    4. Mix Romaine, beans, tomatoes and shrimp with the salad dressing.
    5. Top with avocado slices.
    6. Garnish with strips of lemon peel.