Shrimp and Artichoke Green Salad with Lemony Vinaigrette

Ingredients

• 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
• 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
• 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))

Steps

1. 1

   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.

2. 2

   Sprinkle shrimp evenly on both sides with the Italian seasoning, and a few generous pinches of salt and pepper.

3. 3

   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.

4. 4

   Whisk all ingredients together until combined.