It combines my love of Gazpacho soup and roasted shrimp in a yummy salad!
1 pound (16-18) fresh shrimp , cleaned
3 tablespoons olive oil
2 cloves garlic, minced
5 cups mixed spring greens, rinsed and dried
1 cup diced peeled and seeded cucumber
1 cup diced peeled and seeded plum tomatoes
½ cup finely diced red onion
½ cup coarsely chopped green pepper
1 tablespoon fresh basil, finely chopped
¼ cup fresh parsley, coarsely chopped
1 stalk celery, finely chopped
1 tablespoon fresh lemon juice
⅔ cup Red Wine Vinaigrette
Freshly ground pepper
No nutrition information available
Directions: preheat oven to 400 degrees. Prepare baking sheet with foil.
Place shrimp on baking sheet .
Combine the olive oil and minced garlic in a small bowl and drizzle with olive oil with the minced garlic over the shrimp. Salt and pepper to taste .
Roast at 400 degrees for 5-7 minutes until pink. Remove from oven and set aside.
Place salad greens on a large platter. Set aside.
In a medium sized bowl combine the cucumber, plum tomatoes, red onion, green pepper and celery. Fold with a spatula to combine. Mix in the basil and Parsley. Sprinkle with the lemon juice. Add ⅓ cup of the vinaigrette and fold again.
Turn out onto the platter of fresh greens. Top with the roasted shrimp. Sprinkle the rest of the vinaigrette over the entire salad.
Cover with plastic and chill 1 hour. To serve garnish with freshly grated black pepper .