Green Salad with Sauteed Shrimp

I use the bags of prewashed lettuce because they are the right blend and the right amount for most of my needs. Anyway, you know it is all about the dressing, this is one that can be used with any type of salad ingredients, including pasta. This salad makes 3 servings.

Ingredients:

• bag of blended Italian lettuces
• 1/8 cup green onions (scallions)
• 1/8 cup red (purple)onion, sliced very thin
• 1/2 of a green pepper, cut into strips
• 1/2 of a red or orange pepper, cut into strips
• 12 cherry or grape tomatoes (or 1 or 2 homegrown tomatoes, chopped)
• 12 slices bacon
• 1 hard boiled egg (peeled and crumbled)
• handful of toasted pine nuts or walnuts

Shrimp:

• 15 extra large shrimp
• 3 Tbsp. butter
• 1 lemon, squeeze juice into a small bowl, slice lemon
• 1 Tbsp. seafood seasoning (like Old Bay)
• 1 tsp. minced garlic

Dressing:

• 1/4 cup olive oil
• 1/4 cup balsamic vinegar
• 2 Tbsp. fresh chopped basil
• 2 Tbsp. fresh lemon juice
• salt and pepper, to taste

Directions:

Fry bacon until crispy, drain on paper towels, crumble and set aside.

Pour off all of the grease from the fry pan leaving the bacon bits on the bottom. Lower heat. Melt the butter in the same fry pan, add 1 Tbsp. of lemon juice, 3 or 4 lemon slices, seafood seasoning, minced garlic, stir a few times and then add shrimp and saute until shrimp turn pink, set aside.

Combine the olive oil, balsamic vinegar, basil, lemon juice, and salt and pepper to taste in a lidded jar. Shake the jar for a few minutes to combine the taste. Set aside.

In a bowl or individual plates, layer all the salad greens, the red and green pepper strips, tomatoes, red and green onions, crumbled bacon, crumbled egg, and toasted nuts.

Place the shrimp on top of the salad and don't forget a little grated Parmesan cheese. Pour dressing into a bowl for individual servings.

Serve with warm crusty bread.

By Linda from Brooklyn Park, MD