Emily’s Chopped Salad with Poached Lemony Shrimp

Emily’s Chopped Salad with Poached Lemony Shrimp

• 2 cups iceberg lettuce or romaine lettuce chopped into skinny pieces

• 1 cup endive – chopped

• 1 cup purple radicchio – chopped

• 1/3 cup of drained garbanzo beans

• 1/3 cup chopped cucumber

• 1/3 cup chopped cherry tomato

• 1/3 cup chopped radish

• 1/4 cup chopped kalamata olives

• 1/4 cup chopped red onion

• 1/4 cup chopped salami

• 1/4 cup pepperonchinis

• 1/4 cup chopped Italian Parsley

• 2 tablespoons chopped fresh oregano

• 1/2 cup shredded provolone cheese

Dressing

• 1/3 cup olive oil

• 1/3 cup red wine vinegar

• 2 teaspoon dried oregano

• 1 tablespoon dijon mustard

• 1 teaspoon salt

• 1 teaspoon pepper

• 1 teaspoon garlic salt

• 1 pinch red chili flakes

Shrimp!

• 6 jumbo shrimp (peeled and deveined)

• juice of 1 1/2 lemons

• 2 cloves garlic – chopped

• 1 tablespoon capers

• 1/4 cup oil oil

• 2 teaspoons salt

• 1 teaspoon pepper

• 1 teaspoon lemon pepper

• 1 teaspoon dried oregano

• 1 pinch red chili flakes

1. Combine the marinade for the shrimp and marinate the shrimp for 20 minutes in the refrigerator.

2. Meanwhile, get all your salad ingredients chopped and together! Set aside in the refigerator!

3. Mix together the dress and set aside.

4. After the shrimp have marinated, cook them in a hot skillet with all their juices for 3 minutes on each side. They cook very quickly!

5. Dress the salad, give it a good mix and top it with this big beautiful shrimp!