Pesto Shrimp over Mixed Greens

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Servings: Servings

Calories: 346kcal

Author: asclavijo

Ingredients

Lemon Vinaigrette

1 large lemon juiced and grated zest
2/3 cup olive oil
Salt to taste, plus 1/4 tsp.
Freshly ground pepper to taste, plus 1/2 tsp.

Shrimp

1 1/2 lb large shrimp peeled and deveined
1/4 cup pesto
1/2 lb mixed salad greens
1 cup cherry tomatoes
1 cup corn frozen
1 can black beans

Instructions

Lemon Vinaigrette

In a small bowl, combine the lemon zest and juice. Gradually whisk in the olive oil. Season with salt and pepper. Set aside.

Shrimp - Grill or saute

In a bowl, toss the shrimp with 2 Tbs. of the lemon vinaigrette, the 1/4 tsp. salt and the 1/2 tsp. pepper.
GRILL: Lightly oil the grill screen. Arrange the shrimp on the grill screen and cover. Grill, turning once, until the shrimp are firm and opaque, about 5 minutes total. Transfer the shrimp to a bowl, add the pesto and 1 Tbs. of the lemon vinaigrette, and stir to coat the shrimp.
OR SAUTE: Lightly oil saute pan and heat over medium heat. Add shrimp and pesto and cook until shrimp are firm and opaque, turning after about 3 minutes.

Salad

In a large bowl, combine the salad greens, tomatoes, corn and black beans. Drizzle with the remaining lemon vinaigrette and toss. Divide the salad among 4 plates, top with the shrimp and serve immediately.

Notes

This recipe is so versatile: you can add cucumber, carrot, celery or omit some ingredients like corn or black beans. It's simply a nice refreshing salad with shrimp on top.

If time is tight and you have a vinaigrette dressing on hand, you can use that instead of making the lemon vinaigrette.

Nutrition