Prep time: 20 Minutes
Cook Time: 5 Minutes
This Shrimp and Artichoke Green Salad is made with quick and easy Italian-herb shrimp, lots of artichoke hearts, fresh tomatoes, toasted pine nuts, and then it’s all tossed together with a zesty lemon vinaigrette. So simple, yet so much flavor!
1 batch Italian herb shrimp (see below)
1 batch Lemony Vinaigrette (see below)
5 ounces (about 5–6 cups) spring greens
2 cups diced tomatoes, cut into bite-sized pieces
1 (14 ounce) jar quartered artichoke hearts, drained and roughly chopped
half of a small red onion, peeled and thinly-sliced
1/2 cup toasted pine nuts
lots of freshly-grated Parmesan cheese
8 ounces (1/2 pound) raw shrimp, peeled (or tail-on), deveined, and thawed
1 tablespoon Italian seasoning, store-bought or homemade
salt and freshly-cracked black pepper
1 tablespoon extra-virgin olive oil
1/3 cup extra-virgin olive oil
3 tablespoons red wine vinegar
3 tablespoons freshly-squeezed lemon juice
1 teaspoon Italian seasoning, store-bought or homemade
1/2 teaspoon Kosher salt
1/2 teaspoon freshly-cracked black pepper
1 garlic clove, pressed or minced
(optional: 1 teaspoon honey, if you’d like a sweeter dressing)
TO MAKE THE GREEN SALAD:
Add all ingredients together in a large bowl, and toss until evenly combined. Serve immediately, garnished with extra Parmesan cheese and freshly-cracked black pepper if desired.
TO MAKE THE ITALIAN HERB SHRIMP:
Sprinkle shrimp evenly on both sides with the Italian seasoning, and a few generous pinches of salt and pepper.
Heat oil in a large saute pan over medium-high heat. Add shrimp and cook for 4-5 minutes, stirring and flipping occasionally, until the shrimp are pink and cooked through and no longer opaque. Remove from heat and serve immediately.
TO MAKE THE LEMONY VINAIGRETTE:
Whisk all ingredients together until combined.
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