Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 2 tbsp extra virgin olive oil
  • 2 cloves garlic, minced
  • 1/2 tsp smoked paprika
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup extra virgin olive oil
  • 3 tbsp fresh lemon juice
  • 1 tbsp Dijon mustard
  • 1 tsp honey
  • 1 clove garlic, grated
  • 1/2 tsp dried oregano
  • 5 cups mixed baby greens
  • 1 can (15 oz) cannellini beans, rinsed and drained
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, sliced
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. In a small jar or bowl, combine the olive oil, lemon juice, Dijon mustard, honey, grated garlic, and oregano. Shake or whisk vigorously until the mixture is smooth and thickened (emulsified). Set aside to let the flavors meld.
  2. Pat the shrimp completely dry with paper towels. Toss them with paprika, salt, and pepper. Heat a skillet over medium-high heat with olive oil. Add the shrimp in a single layer and cook for 2 minutes per side until they turn pink and opaque with a light golden crust. Stir in the minced garlic for the last 30 seconds until fragrant.
  3. In a large bowl, combine the baby greens, cannellini beans, cherry tomatoes, cucumber, and red onion. Drizzle half of the zesty dressing over the vegetables and toss gently. Top with the warm sautéed shrimp and garnish with fresh parsley.