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I love salads, and I love shrimp. Both are quick, easy, and delicious. This recipe takes less than 20 minutes to prepare. Of course, you could use a store-bought vinaigrette, but they don’t taste as good!
Italian Shrimp Salad
Salad:
4-6 cups fresh spinach
1 colorful bell pepper, slice into strips and chop them in half
2 medium tomatoes, chopped
Vinaigrette:
2 oz. extra virgin olive oil
1.5 oz. balsamic vinegar
1 T honey
Sprinkle of salt (1/8 t or less)
½ t Italian seasoning
Whisk together all ingredients. Toss with the salad.
Shrimp:
½-1 lb. shrimp, peeled and deveined
Juice of 1 lemon
2 t white wine
1 t olive oil
Sprinkle of salt
¼ t Italian seasoning
Combine all ingredients in a Ziploc bag and massage to coat the shrimp with marinade. Add entire contents of bag to a hot skillet and sauté over medium heat, about 1-2 minutes per side, until the shrimp is just pink.
Add:
Slices or pearls of fresh mozzarella (make sure it says “fresh”) and 1-2 leaves chopped basil per plate.
To Plate:
Lay down the dressed salad, then cheese and basil, then shrimp.
Enjoy!
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Copyright 2020 Karen Ullo
About the Author
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Karen Ullo
Karen Ullo is the multi-award-winning author of Jennifer the Damned, Cinder Allia, and To Crown with Liberty. She’s also the editorial director of Chrism Press, wife, mom of two boys, and a native of Baton Rouge, Louisiana. Find her on the web at KarenUllo.com.
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