with citrus vinaigrette dressing
Serving Size: 2 large salads or 4 side salads
Recipe adapted from SkinnyTaste
For the vinaigrette:
- 2 tbsp extra virgin olive oil
- 1 lemon
- 1/2 navel orange
- 1 clove garlic, crushed
- pinch oregano
- salt and fresh pepper
For the salad:
- 4 cups of baby greens/spinach
- 8-10 medium sized shrimp, raw
- 1 hass avocado, peeled and sliced
- 1/2 can black olives
- 1 red bell pepper, diced
- 1 tomato, sliced into
- 1 cucumber, sliced
In a small bowl, whisk olive oil, lemon juice, orange juice, crushed garlic, oregano, salt and pepper.
Preheat grill pan to high heat.
Butterfly the shrimp down the outer side-about halfway through, leaving the shell on the shrimp. This will keep the shrimp tender while cooking! (I discovered this later on) Brush shrimp with oil, salt and pepper, and cook for 2 minutes on each side, or until shells are pink.
Arrange baby greens on plate. Top with avocado, bell pepper, cucumber, fresh salt and pepper. Place desired amount of grilled shrimp on top. Serve right away with dressing on the side or drizzled over top. Enjoy!