Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 1 tbsp olive oil
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 6 cups chopped Romaine or Iceberg lettuce
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, sliced
  • 1/2 cup shredded carrots
  • 1/4 cup thinly sliced red onion
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tbsp apple cider vinegar
  • 1 tsp honey
  • 1 clove minced garlic

Instructions:

  1. Pat the shrimp completely dry with paper towels. Toss them in a bowl with 1 tbsp olive oil, garlic powder, salt, and pepper.
  2. Heat a skillet over medium-high heat and add the shrimp. Cook for 2 minutes per side until opaque and pink. Remove from heat and let cool on a plate.
  3. In a large mixing bowl, combine chopped lettuce, halved cherry tomatoes, sliced cucumbers, shredded carrots, and red onion. Toss gently.
  4. In a small jar or bowl, whisk together 1/4 cup extra virgin olive oil, lemon juice, apple cider vinegar, honey, and minced garlic until emulsified.
  5. Drizzle the dressing over the vegetable base, add the cooled shrimp, and toss lightly before serving.