Pesto Shrimp over Mixed Greens
Servings: 8 Servings
Calories: 346kcal
Author: asclavijo
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
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.
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.
Calories: 346kcal | Carbohydrates: 15g | Protein: 22g | Fat: 23g | Saturated Fat: 3g | Cholesterol: 215mg | Sodium: 744mg | Potassium: 329mg | Fiber: 4g | Sugar: 2g | Vitamin A: 625IU | Vitamin C: 23mg | Calcium: 154mg | Iron: 3mg