Shrimp Salad with Sundried Tomato Vinaigrette
Salad (makes 2 servings):
- 310 calories,
- 17 g fat (2.5 g. saturated fat),
- 23 g carbohydrate,
- 22 g protein,
- 11 g dietary fiber,
- 670 mg sodium.
Sundried Tomato Vinaigrette (makes 3 servings):
- 170 calories,
- 18 g fat (2.5 g. saturated fat),
- 2 g carbohydrate,
- 0 g protein,
- 0 g dietary fiber,
- 35 mg sodium.
- 1/2 cup frozen corn (no-salt added)
- 1/2 cup cherry tomatoes (sliced in half)
- 1 Tbsp. extra virgin olive oil, divided
- salt and freshly ground black pepper
- 1 head romaine lettuce
- 8 oz. shrimp (thawed, tails trimmed)
- 2 Tbsp. red wine vinegar
- 1/4 cup extra virgin olive oil
- 1 1/2 tsp. prepared mustard
- 1 Tbsp. chopped sundried tomato
- 1 clove garlic, roughly chopped
- 1/2 medium avocado
- Preheat oven to 450 degrees F.
- On sheet pan place corn and halved tomatoes and toss with 2 teaspoons oil until evenly coated. Season with salt and pepper (you can also add some granulated garlic for more flavor.) Roast about 10-15 minutes or until tomatoes begin to tighten up.
- Chop lettuce to desired leaf size.
- In sauté pan add 1 teaspoon oil and heat to medium high.
- Add shrimp to pan and season with salt and pepper.
- Once shrimp has tightened up and turned pink (approximately 4 minutes.) Remove from heat.
- In a small bowl, whisk together vinegar, mustard, sundried tomato and garlic. When well mixed, slowly add the oil in a small stream; the dressing should bind together and look uniform throughout with no separating of oil and vinegar. Season with salt and pepper.
Slice avocado in half and remove pit. Cut slices while still in the skin and scoop out with a spoon.
- Arrange lettuce on plate or bowl and top with roasted tomato and corn and avocade. Drizzle with vinaigrette and top with shrimp.